I didn’t use a Waffle recipe, 

but instead

used my favourite Cornbread recipe 

and just thinned out the batter slightly.

Wonderful texture.

1 1/2 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
1 1/2 cups milk

Preheat the oven to 400°.  sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder.   Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth.  Do not over beat.  Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter.  Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown.  If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins.  Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet.

 

NOTE:  To use as waffle batter, thin out a little using additional milk.