I’m late today, but I’m here!
Yesterday was one of those days. I woke up with a migraine that would just NOT GO AWAY! It wasn’t a functioning migraine either, it was a shut myself in my dark room with the fan on and sleep all day sort of migraine. Even after the migraine finally started to abate around 4:30 yesterday afternoon I felt tired, zombie like and sore. Days like that make me glad Jamison works from home most days! I woke up this morning feeling better, but way behind on everything!
So without further ado, let’s talk some cornmeal waffles/tomato sandwiches!
Tomato sandwiches are one of my all time favorite summer treats! There is just nothing like a tomato sandwich on a corn cake! It takes a while to make corn cakes though, so I started thinking of ways to speed up the process. I’m all about finding ways to do things faster!
Corn cakes are cooked like pancakes, so there is a lot of standing around waiting to flip them and such. Pancakes made me think of waffles, because I prefer waffles over pancakes for the simple fact that you can make them much faster, and then I decided the perfect way to cook corn cakes would be in waffle form, so I decided to give it a whirl and it worked perfectly!
This method is a quick, easy way to make delicious, hearty yet healthy, whole grain corn cakes. What’s better than that?
What You’ll Need:
2 cups of yellow stone ground corn meal
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
1 1/4 cups of buttermilk
Sea salt for sprinkling
Preheat waffle iron at medium heat.
In a large bowl stir together corn meal, salt, baking soda and baking powder until well mixed. Next add milk and eggs:
Stir together ingredients until thick batter forms:
(Note: Depending on humidity you might need all of the milk, part of the milk or maybe just a bit more. You want a thick batter that is not runny.)
Spray your waffle iron with non-stick spray or brush with oil. Place scoops of batter on your preheated waffle iron:
If you want you can spread the batter out to the edges to make them uniform, but with these I actually like them to be a bit rustic.
Cook for 2-4 minutes until golden brown:
Repeat until you run out of batter. This will make 6-8 waffles.
Now you’re ready to make your sandwiches!
How you put together your sandwich is a matter of choice. I like tomato sandwiches when they are on corn cakes or corn waffles pretty simple. I either like them with mayo and tomatoes, or with mayo, tomatoes and cheese. This go around I stuck with the former. If I eat a tomato sandwich on regular bread I like it with avocado, green pepper strips, cucumber, sprouts, cheese and mayo, which is probably my all time favorite sandwich, which is neither here nor there.
You want a nice ripe tomato and big, thick slices:
This is an heirloom variety we got from our CSA.
Place your condiment(s) directly on to your waffle and then top with tomato(es) and sprinkle with sea salt:
Add lettuce, cheese, bell pepper, avocado, etc. Whatever floats your boat and then top with another waffle and voila…The perfect tomato sandwich!
Notes: No notes for this one!