12 (4-inch) waffles
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine, melted
1 1/2 cups frozen white shoepeg corn, thawed
Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake in a preheated, oiled waffle iron just until crisp.