These were great served with red bean chilli, guacamole, sour cream, spring onions and tabasco!
150g (1 cup) fine cornmeal or polenta
115g (1 cup) grated mature cheddar cheese
1 tsp baking (bicarb) soda
1 tsp salt
1/2 tsp sweet paprika
240g (1 cup) 100% hydration sourdough starter
85g (1/4 cup) honey
120ml (1/2 cup) whole milk
2 large eggs, lightly beaten
55g (1/2 stick, 1/4 cup) butter, softened
Toss together the cornmeal, grated cheese, baking soda, salt and paprika in a large bowl.
In a second bowl, whisk together the starter, honey, milk, beaten eggs and softened butter until smooth.
Add the cornmeal mixture to the wet ingredients and mix well. Cover with plastic wrap and allow to rest for about 2 hours in the fridge. This will soften the cornmeal as well as develop the flavour.
Heat your waffle maker to medium high, stir the batter well and spoon a couple of heaped tablespoons into each section. Bake the waffles at your preferred heat setting until deep golden brown. About 4 minutes on medium-high was sufficient for me, but it depends on your machine.
These are quite soft if served immediately, but you can keep them warm in an oven heated to 120°C (250°F) and they will crisp up on the outside.