Tanya Holland’s - Cornmeal Waffles
On this episode of Your Mama’s Kitchen, Michele chats with with chef, cookbook author, and TV personality Tanya Holland.
Best known for her stint on Top Chef, her podcast Tanya’s Table and her beloved Oakland restaurant, Brown Sugar Kitchen -Tanya Holland is a multifaceted culinary superstar. In our delicious conversation, she reflects on the gourmet supper club her parents helped found in Rochester, NY in the 1970s, her unexpected role as a U.S. Culinary Diplomat (yes, that’s a real job!), and why hospitality—not just food—is her true passion. Her culinary life truly began with a big toy kitchen her parents gave to her.
Plus, she tells us how she came up with the recipe for her world-famous cornmeal waffles. Whew Lord! Folks would line up out the door at her restaurant for those delights and if you try these cornmeal waffles you will understand why.
Listen, and as always, let us know whatcha think!
Ingredients2 teaspoons dry yeast
¾ cup/180 ml warm water
3 eggs
3 cups/720ml whole milk
1 cup/140 g cornmeal
2 cups/255 g all-purpose flour
1½ teaspoons kosher salt
1½ teaspoons granulated sugar
3/4 cup/170 g unsalted butter, melted
Vegetable oil for the waffle iron
½ teaspoon baking soda
STEP 1ALERT: MAKE AHEAD
In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.
STEP 2Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp.
Michele’s Kitchen Notes
These waffles HIT every time. NO NOTES.
