Yeasted Belgian Waffles

1. Stage

Make the batter: Warm the milk up on the stovetop until it is warm to the touch, but not hot. (This should only take about 5 to 10 seconds on a gas or induction stovetop; an electric will take slightly longer.) Remove from heat and pour into a large mixing bowl. Add the yeast and stir to dissolve. Let the mixture sit for 5 minutes to proof. You should see a few bubbles form at the top. Add the flour, cornmeal, brown sugar, and salt to the yeasted milk. Stir with a large spatula, and as the dry ingredients become incorporated into the batter, drizzle the melted butter over the entire mixture, stirring constantly. Stir until all the dry ingredients are absorbed and then cover the bowl with plastic wrap.

2. Stage

Let the batter rest: Let the batter sit on the counter overnight, up to 8 hours.

3. Stage

The next day, preheat your waffle iron: Spray your waffle iron lightly with cooking oil. Also, preheat your oven to 250°F for the finished waffles. Place a wire metal rack on a rimmed baking sheet and put in the oven—or directly onto the oven rack itself.

4. Stage

Make the waffles: The batter will have more than doubled in size after resting. Whisk in the eggs and baking soda. This will deflate the batter. Pour 3/4 cup (or the manufacturer’s suggested amount) of batter into the waffle maker, making sure it fills all the crevices. Close and cook the waffle to your preferred toasty level.

5. Stage

Keep the waffles warm until serving: Once the waffle is done, move the waffle to the warm oven on the wire racked baking sheet and repeat the process until all the batter is used and all waffles made. Serve with a dusting of powdered sugar, maple syrup on the side, or whatever topping you choose!