Heat milk to warm, add butter to melt, mix and let cool.
In a 6 cup or larger bowl, whisk together All-Purpose Flour Artisan Blend, cornmeal, sugar, salt, and INSTANT yeast. Slowly add milk mixture and whisk together until smooth.
In a small bowl whisk together eggs and vanilla, then add to large bowl and whisk again until smooth.
Cover the bowl with plastic or a lid and let rest on the counter until bubbly and foamy (no sooner than 3 hours up to 6 hours, allowing the yeast to develop at room temperature).
Cook according to waffle machine directions, on med/high. Cook hot and fast.
This recipe doubles well.
CHEF’S NOTE: Freeze any extra waffles; reheat in the toaster.
© Pamela's Products, Inc.
