Brunch 2 Ways

Sweet or Savory - you make the call with either black bean chili, or fresh peach sauce over crisp cornmeal waffles...


Crisp Cornmeal Waffles

1 cup all- purpose flour
1 cup cornmeal
1/2 cup cornstarch
1 tsp. salt
1 tsp. backing powder
1/2 tsp. baking soda
1 1/2 cups buttermilk
1/2 cup milk
3/4 cup canola oil
2 large eggs, yolks separated
1 Tbsp. sugar

Heat oven to 200º. Mix flour, cornmeal, cornstarch, salk, baking powder, and baking soda in a medium bowl. Measure buttermilk, milk, and oil in a large Pyrex measuring cup; whisk in egg yolks and set aside.

Place egg whites in mixing bowl. With a mixer, beat egg whites to almost soft peaks. Sprinkle in sugar and beat until whites are firm and glossy.

Pour buttermilk misture into flour mixture and whisk until just combined. Add egg whites to batter in dollops and gently fold in with a spatula until the whites are just incorporated.

Add batter to a hot waffle iron [1/2 to 2/3 cup for a round waffle maker] and cook until golden brown. As each waffle finishes, wet on warm oven rack. [Waffles can be left on rack for 30 to 45 minutes - the longer they sit, the crispier they get. Do not stack waffles in the oven.] Makes 8 - 7 1/2 inch round waffles.


Black Bean Chili

2 Tbsp. vegetable or canola oil
1 1/2 cups cubed ham steak
1 medium-large onion, diced
2 Tbsp. chili powder
2 tsp. ground cumin
2 16-ounce cans black beans, undrained
1 14.5-ounce can petite diced tomatoes
1 14.5-ounce can creamed corn
1/4 cup chopped fresh cilantro
Sour cream and extra cilantro sprigs (optional)
1 recipe Crisp Cornmeal Waffles

Heat oil in a Dutch oven over medium-high heat. Add ham and cook until lightly brown (about three minutes). Add onions, and cook until softened and brown (about 5 minutes). Add chili powder and cumin; cook until fragrant (about 1 minute longer). Add beans, tomatoes, and corn; bring to a boil. Reduce heat to medium-low; simmer, partially covered, to blend flavors (about 15 minutes). Take off heat, then stir in cilantro; cover and set aside while you make the waffles. Makes about 10 cups of chili. (Leftovers can be frozen.)

When ready to serve, reheat chili and add a generous 1/2 cup over each waffle. Top with a dollop of sour cream and a sprig of cilantro, if desired.


Warm Peach Sauce

8 large fresh peaches cut into 1/2 inch slices or 6 cups thawed frozen peaches
1 cup sugar
1/4 tsp. ground cloves
1 Tbsp. cornstarch dissolved in 1 Tbsp. cold water
1/2 tsp. almond extract
5 oz. package of glazed or candied pecans
1 recipe Crisp Cornmeal Waffles

Bring peaches, sugar, and cloves to a simmer over medium-high heat. Reduce heat to medium-low and simmer until peaches are heated through (2-3 minutes). Stir in cornstarch mixture and simmer until mixtures thickens slightly (a minute or so longer). Remove from heat and stir in almond extract. Cover and set aside while you make the waffles. Makes about 6 cups of sauce.

When ready to serve, rewarm the peach sauce and top each waffle with 3/4 cup sauce and sprinkle with some of the glazed or candied pecans.