Double Corn Waffles Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Buttermilk | 1 1/2 Cup (16 tbs) | |
| Salad oil | 1/4 Cup (16 tbs) | |
| 1 8 3/4 -ounce can cream-style corn | ||
| 2 stiffly beaten egg whites | ||
Directions
GETTING READY
1. Preheat the waffle baker.
MAKING
2. In a large basin, sift together the flour, baking powder, soda and salt. Stir in the sugar and cornmeal.
3. In a large mixing bowl, whisk eggs, buttermilk and oil till blended.
4. Lightly stir in the dry ingredients, a little at a time, to make a smooth batter.
5. Fold in the corn.
6. Fold in the egg whites.
FINALIZING
7. Ladle batter onto preheated waffle baker.
8. Bake till brown, about 5 minutes.
9. Repeat with remaining batter.
SERVING
10. Serve waffles with a salsa or with your favorite sauce.
1. Preheat the waffle baker.
MAKING
2. In a large basin, sift together the flour, baking powder, soda and salt. Stir in the sugar and cornmeal.
3. In a large mixing bowl, whisk eggs, buttermilk and oil till blended.
4. Lightly stir in the dry ingredients, a little at a time, to make a smooth batter.
5. Fold in the corn.
6. Fold in the egg whites.
FINALIZING
7. Ladle batter onto preheated waffle baker.
8. Bake till brown, about 5 minutes.
9. Repeat with remaining batter.
SERVING
10. Serve waffles with a salsa or with your favorite sauce.
Chef
