Hominy Corn Waffles
I've been simmering on this idea for a while! Hominy Corn Porridge is my favourite Jamaican porridge, and I learned how to make it from my grandma! This recipe is a tribute to here's but with a twist. Using leftover hominy corn porridge this is perfect for a Sunday perfect after Saturday morning's porridge.
1/4 rice flour (see notes)
1 cup cup plan flour
1 1/2 teaspoon of baking powder
1 cup left over hominy corn porridge (see notes)
Three tablespoons of Olive Oil/Coconut Oil
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1 flax egg (three tablespoons water and 1 tablespoon ground flax)
1 cup plant milk
1 Tablespoon Apple cider vinegar or lemon juice
2 tablespoons sugar
2 Tablespoons of Melted Butter for Waffle Iron
Pinch of salt
freshly grated nutmeg
coconut yogurt (to serve)
Start by making flax egg by mixing 1 tablespoon of ground flax seed with three tablespoons of water. Mix and set aside. In a big bowl sieve the rice flour & plain flour with the baking powder. Add the coconut sugar and salt, then whisk to combine.
In a small bowl add 1 cup of leftover hominy corn porridge, plant milk, vanilla extract, vinegar and live oil. Mix and then combine with the dry ingredients. Then finally add the flax egg and combine well.
Set aside as the waffle iron heats up. Brush waffle iron with butter and cook till crispy for 4-6 minutes (for my waffle iron) but just check to ensure that it is crispy and golden all around. Serve with Coconut Yogurt, Maple Syrup & Freshly grated nutmeg for that hominy corn porridge smell!
If you don't have left over hominy use 1/2 cup of cooked canned hominy corn, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg and an extra 1/2 - cup of plant milk to the batter minus the porridge)
If you don't have rice flour sub for cornflour/corn starch. Or just use all plain flour