From the book Food Will Win the War: Minnesota Crops, Cooks, and Conservation during World War I by Rae Katherine Eighmey

Recipe adapted by Rae Katherine Eighmey from the Eveleth News, March 7, 1918

 

 

1 tablespoon vinegar

1 cup milk

1/2 cup cornmeal

1/2 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt, optional

1 cup boiled rice, cooled (not instant or converted rice)

1 tablespoon melted butter

2 eggs, well beaten

Preheat waffle iron to medium. Put the vinegar in the bottom of a glass measuring cup and add milk to make 1 cup. Stir and let stand for 3-5 minutes until the milk sours. Mix the cornmeal, flour, baking soda, and salt in a medium bowl. Stir in the rice. Add the butter, eggs, and milk and stir well. Pour batter on waffle iron and bake until golden brown.

 

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