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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

1. Beat egg whites to soft peak stage.
2. 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.
3. 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.