Makes 10 or more waffles

2.25 tsp yeast (or 1 pack)
3/4 cup warm water
3 eggs
3 cups whole milk
1 cup cornmeal (1/4th should be coarse/polenta for added texture)
2 cups all-purpose flour + 1 tbsp
1 tbsp glutinous rice flour (makes the waffles hold their crisp a little better)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
3/4 cup (1 1/2 sticks) butter, melted + extra for greasing the waffle iron
1/2 teaspoon baking soda

1. Stir together yeast and water
2. Whisk together eggs and milk. Then add the yeast+milk mixture
3. Mix in dry ingredients (cornmeal, flour, salt, sugar, flour, glutinous rice flour)
4. Whisk in melted butter
5. Cover bowl, refrigerate overnight

6. Right before cooking, mix in the baking soda (1/2 tsp)
7. Butter the waffle iron, and cook on medium. (In my waffle iron, I found four minutes at heat setting 3 was perfect)
8. Pre warm the oven, and use that to keep the waffles crispy (they soggify pretty quickly)