From Paulette Vickery's Recipe Collection

Double Corn Waffles

breads

1 cup flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1 cup yellow cornmeal
2 each egg yolks, beaten
1 1/2 cup buttermilk
1/4 cup cooking oil
1 can creamed corn, 8 3/4oz
2 each egg whites, beaten

In large mixing bowl stir together, flour, baking powder, baking soda, sugar, and 1/2 teaspoon salt. Stir in cornmeal. In small bowl combine, egg yolks, buttermilk, and cooking oil. Add to dry ingredients. Stir in corn. In medium bowl, beat egg whites till stiff peaks form. Fold into batter. Cook in preheated waffle iron. Waffles may be frozen for later use. Reheat in toaster. Makes 12 4 inch waffles.

Yield: 12 servings




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