January is clean out the freezer month, as holiday bills roll in with the cold weather. The lack of motivation to go out and get food in the weather, coupled with the need to use up what we have make for some interesting meals!
This week it was Waffle Hot Browns made from holiday meal leftovers. Bits of chicken, gravy, mashed potatoes, pumpkin puree and macaroni and cheese sauce piled onto? I didn’t have a good base for my hot browns so I made one. Cornmeal waffles.
Adapted from my recipe for Pumpkin Apple Cider Waffles. These would be great piled with anything on them (I’m thinking a fresh batch of chili might be in order). Or, just plain with a little butter and jam or maple syrup.
They also just happen to be gluten free, although you’d never know it. If you don’t wish to make them gluten free, just use unbleached all-purpose flour instead of the brown rice flour/potato starch/xanthan gum mix.
Never heard of a Hot Brown? It was created in the 1920’s in Louisville, Kentucky at the Brown Hotel, to quench the hunger of wilting dinner dance patrons in the wee hours of the morning. You can read about it here: Brown Hotel Hot Brown
½ cup unsweetened pumpkin or applesauce
2 tablespoons olive oil or melted butter
1 ¼ cups milk, or water
1 tablespoon sugar
1 cup cornmeal (I used finely ground white cornmeal)
1/2 cup brown rice flour + 1 tablespoon potato starch + 1/2 teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon salt
pinch freshly grated nutmeg (or pinch ground nutmeg)
Place pumpkin, eggs, oil, and milk or water in a medium bowl and whisk until well combined. Now add both cornmeal and flour, the baking powder, sugar, salt and nutmeg. Stir with a spatula or spoon just until combined, there may still be a few lumps left. Let batter sit while you prep and preheat your waffle iron.
Lightly oil your waffle iron and preheat. Follow manufacturer’s instructions for using your waffle maker. Cook waffles.
Makes 4-6 waffles.
To assemble my Waffle Hot Browns, I layered mashed potatoes and chopped chicken on my waffles. Then stirred together some leftover gravy and macaroni and cheese sauce and poured it over the top. They were baked in a casserole dish in the oven at 400 degrees Fahrenheit for about 20 minutes.