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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Easy corn meal waffles, topped with a quick Mexican mixture for a good meal on its own or accompanied by a green salad. Note: Mexicans do not add sugar to corn meal, so this is not a sweet bread but a savory bread. Ingredients:
1 cup flour, sifted |
1 cup white cornmeal or 1 cup yellow cornmeal |
3 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon sugar (optional) |
2 eggs, separated |
1 1/4 cups whole milk (or can use lowfat or non-fat milk) |
3 tablespoons melted butter |
1 lb lean ground beef |
1/2 cup onion, chopped |
1/4-1/2 teaspoon chili powder |
1/4-1/2 teaspoon cumin |
2 cups canned tomatoes |
3/4 cup cooked kidney bean |
3 -4 slices green chilies, canned or fresh,chopped |
Directions:
1. For the waffles: Mix and sift flour, corn meal, baking powder, salt and sugar.
2. Beat the egg yolks, add the milk, and combine well with the cornmeal mixture.
3. Beat the cornmeal mixture until smooth.
4. Add the melted butter to this mixture and mix well.
5. Beat the egg whites until stiff and fold into this mixture.
6. Bake in a hot waffle iron until golden brown.
7. For the topping: Brown the ground beef and chopped onion.
8. Add all other ingredients and simmer uncovered at least 20 minutes until topping is rather firm in consistency, not soupy.
9. Serve the topping over warm waffles and enjoy!
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