Recipe of the Week


Prep Time: 30 Minutes
Yields: 8 Waffles

To kick-off the celebrations for our brand new cottage cheese from our very own Bittersweet Plantation Dairy we adapted this interesting waffle recipe that was created by two Creole women from New Orleans. These frugal women never let a single thing go to waste and often combined leftover fruit with syrups for waffle toppings. Their favorite flavor was a combination of canned cranberries and maple syrup.

½ cup Bittersweet Plantation Dairy Cottage Cheese
1½ cups yellow cornmeal
½ cup chopped pecans
2¼ cups flour
½ cup sugar
3 tbsps baking powder
2¼ tsps salt
6 eggs
¼ pound melted butter
2½ cups milk
2 tbsps vegetable oil

Preheat waffle iron to medium heat according to manufacturer’s directions. In a large mixing bowl, sift together cornmeal, flour, sugar, baking powder and salt. Using a wooden spoon, blend well then set aside. In a separate bowl, whip eggs and cottage cheese together well to break-up the curds, leaving some for texture. Add butter and milk, whisking well. Using the wooden spoon, stir liquid ingredients into dry ingredients until smooth. Fold in pecans until thoroughly coated. Let batter sit 15-30 minutes to allow the flour and cornmeal to absorb the moisture from the milk and eggs. Place a small amount of vegetable oil or spray on preheated waffle iron. Ladle ¾ cup batter onto hot waffle iron and cook 3–3½ minutes. Remove and keep warm. Serve with cranberry syrup or your favorite fruit-syrup mixture.

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