Cornmeal Waffles

• 2 teaspoons active dry yeast

• 3/4 cup (180 ml) warm water

• 1 teaspoon sugar

• 3 large eggs

• 3 cups (720 ml) whole milk

• 1 cup (120g) cornmeal

• 2 cups (240g) all-purpose flour

• 1 teaspoon salt

• 3/4 cup (170g) unsalted butter, melted

• 1/2 teaspoon baking soda

Instructions:

1. Activate the yeast: Combine the yeast, warm water, and sugar in a small bowl. Let sit for about 10 minutes, or until foamy.

2. Melt the butter: Melt the butter in a saucepan over low heat and set aside.

3. Combine wet ingredients: In a large bowl, whisk together the eggs and milk.

4. Combine dry ingredients: In a separate bowl, whisk together the cornmeal, flour, salt, and baking soda.

5. Make the batter: Add the foamy yeast mixture to the wet ingredients and whisk to combine. Then, gradually add the dry ingredients and whisk until just combined (a few small lumps are okay). Finally, whisk in the melted butter until incorporated.

6. Rest the batter: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour or up to overnight.

7. Cook the waffles: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease with cooking spray if needed. Pour a generous amount of batter (around 1 cup) onto the hot iron and cook for 5 minutes, or until golden brown and cooked through. Adjust the cooking time as needed for your waffle iron.