Cornmeal Waffles, adapted from the King Arthur Flour cookbook by Lakshmi Nayak

If you have a waffle iron, these are delicious and can be served with sweet or savory toppings.
This is a single recipe; I triple it if making for 10 or more people.

1.5 c flour
1 c cornmeal
2 t baking powder
1 t salt
2T (or less) sugar
Optional: sometimes I add a teaspoon of ground flax seed or of wheatgerm

1 stick butter
2 eggs
2 c buttermilk OR 2 c mixed yoghurt & sparkling water

get the waffle irons ready
1 stick of butter: melt in microwave or on stove.  Set it aside, so it's not too hot when you mix it with the eggs.
2 eggs: get out of the fridge so they are not too cold when mixed with the melted butter
2 cups buttermilk OR 1 cup yoghurt, 1 cup sparkling water: get out of the fridge so they are not too cold when mixed with the melted butter.  Use goat or sheep yoghurt if someone can't take cow's milk products.

Sift together the DRY ingredients (flour, cornmeal, baking powder, baking soda, salt, sugar)
Mix together the WET ingredients:  melted butter, dahi-seltzer mix or buttermilk, eggs
Mix dry and wet together.  Let it sit for 5-10 minutes before cooking.  You may need to add more seltzer water to the batter if it becomes too thick, but it should be somewhat thick.

Make waffles!
I use stove-top waffle irons; I find that the electric table-top ones don't produce the same texture or taste, even using the same recipie.  I wipe them down with a little oil, or spray on some oil, and heat them slowly so they are well-heated by the time I'm ready to cook. I use a wooden chopstick to help get the waffles out of the irons when done.  Waffles are best eaten as they come out of the irons.  They get soggy if they sit around, but you can toast them, or freeze them for later.

Serve hot with various toppings
Sweet: Maple syrup, honey, jam, cut fruit, chocolate syrup, ...
Savory: in the early 19th century it was fashionable in the U.S. to serve waffles with creamed corn or thick stew-type toppings, for dinner.  If you know you'll do this, reduce the amount of sugar in the batter.  Some cooks like to add grated cheese or herbs or other things to the batter, but I find this messy to clean afterward and prefer to vary the toppings.