These hearty cornmeal waffles
are great for breakfast, brunch or dinner.
Crunchy
Cornmeal Waffles
- 24 large eggs, separated
3/4 cup granulated sugar
4 cups milk
3 cups all-purpose flour
1 cup yellow cornmeal
1 cup butter, melted
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons vanilla extract
- Beat egg whites to soft
peak stage.
- Beat egg yolks and sugar
together until yolks are thick and light yellow. Add milk, flour,
cornmeal, butter, salt, baking powder and vanilla to yolks and
beat until smooth. Fold in egg whites.
- Cook in pre-heated waffle
iron until golden brown.
Makes 24 (7-inch) waffles.
Nutrients Per Serving:
Calories 273; Protein 10 g; Carbohydrate 26 g; Fiber 1 g; Fat
14 g; Sodium 372 mg; Cholesterol 239 mg; Iron 1.7 mg.)
Recipe and photograph provided courtesy of the California Egg
Commission.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
