Mix all the ingredients except the butter and corn grits.
Once everything comes together in one mass, add the butter and knead for 15 minutes.
Cover the bowl with plastic wrap and let rise for about 1 hour, until doubled.
Divide the dough into 6 pieces, roll into balls, cover with plastic wrap or a damp cloth, and let rest for 15 minutes.
Coat the outside of each rested ball with corn grits.
Bake in a preheated waffle maker until golden.
Let the waffles cool on a wire rack.
Tips
Corn grits are coarsely ground dried corn — grainier than cornmeal, so they add some crunch.
Hearty enough to stand in for a meal.
Cornmeal Liège Waffles
Equipment: waffle maker, mixing bowl
Ingredients (6 pieces)
- all-purpose flour 180g
- fine cornmeal 20g
- salt ½ tsp
- sugar 30g
- egg 1
- milk 60ml
- instant yeast 1 tsp
- unsalted butter 60g, at room temperature
- corn grits 20g
Instructions
1. Mix all the ingredients except the butter and corn grits.
2. Once everything comes together in one mass, add the butter and knead for 15 minutes.
3. Cover the bowl with plastic wrap and let rise for about 1 hour, until doubled.
4. Divide the dough into 6 pieces, roll into balls, cover with plastic wrap or a damp cloth, and let rest for 15 minutes.
5. Coat the outside of each rested ball with corn grits.
6. Bake in a preheated waffle maker until golden.
7. Let the waffles cool on a wire rack.
https://hong-recipe.pages.dev/en/recipes/corn-liege-waffle/
Hong's Recipe