Corn Waffles

Oxmoor House
eight 4-inch waffles


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1 1/2 cups white cornmeal
3/4 cup bread flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
2 eggs, separated
1 1/2 cups buttermilk
1/4 cup shortening, melted


Combine first 6 ingredients; sift together 3 times.

Beat egg yolks until thick and lemon colored; add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix well.

Beat egg whites (at room temperature) until stiff but not dry. Fold egg whites and melted shortening into egg yolk mixture. Spoon batter into a preheated, lightly oiled waffle iron, following manufacturer's directions. Cook 5 minutes or until waffle is brown and crisp. Repeat procedure with remaining batter. Serve warm.

Created date

February 2010