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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Better Homes and Gardens Cookbook. Ingredients:
1 1/4 cups flour |
1/2 cup cornmeal |
8 3/4 ounces cream-style corn |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 egg yolks |
1 3/4 cups milk |
1/2 cup cooking oil |
2 egg whites |
Directions:
1. Combine flour, cornmeal, baking powder, and salt.
2. In a separate bowl, beat egg yolks slightly. Beat in milk and oil.
3. Stir in cream-style corn.
4. Add egg yolk mixture to flour mixture; stir just till combined but still slightly lumpy.
5. In a small bowl beat egg whites till stiff peaks form and gently fold into flour and egg yolk mixture, leaving a few fluffs of egg white. Don't overmix.
6. Pour 1 to 1 1/4 cups batter onto grids of a pre-heated, lightly greased waffle baker.
7. Close lid quickly; don't open during baking.
8. Bake accordingly to manufacturer's directions.
9. When done, use a fork to lift waffle off grid; repeat with remaining batter.
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