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August 28, 2017

Cornmeal Waffles with Fresh Peaches

By: Donna Culpepper

Peach Topping

  • 3 ripe peaches, peeled, pitted and sliced
  • 2 Tbsp honey
  • 2 tsp fresh lemon juice
  • Grated zest of ½ lemon


  • 1 C yellow cornmeal
  • 1 C flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 C buttermilk
  • 3 large eggs, separated
  • 3 Tbsp melted butter

Prepare the peach topping and set aside.   Mix the dry ingredients together in a large bowl.  Whisk together buttermilk, egg yolks and butter.  Pour into the dry ingredients and stir to form a lumpy batter.  Beat the egg whites until stiff peaks form.  Gently fold the egg whites into the batter.   Heat your waffle iron and spoon on about 1/3 cup of batter.  Cook about two minutes or until the sides are crispy.  Top the waffle with the peaches and dust with powdered sugar.


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