Coat a waffle iron with cooking spray, and preheat.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, and make a well in center of mixture. Place buttermilk, maple syrup, oil, and egg yolks in a bowl, and stir well with a whisk. Add buttermilk mixture to flour mixture; stir just until moist.
Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into cornmeal mixture.
Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook for 3 to 5 minutes or until done; repeat procedure with remaining batter.
Great cornmeal waffle recipe; I've made these several times, with various combinations of wheat flour - white wheat, spelt, hard red, even buckwheat (okay so that's not really wheat). I typically use nonfat plain yogurt with fine results, and while most recipes seem to have a thin batter the consistency of this one is just right. And it makes a good many - 12 4" square waffles in my waffle iron.
I made this recipe to go with chili after stumbling across it in a drawer where I had stashed it a while back. I love waffles. Period. This was something different to go chili besides the usual tortilla chips, French bread, etc. I really enjoyed it! I will definitely use it again, especially with homemade soups!
Made to recipe -- you have to love cornmeal to love these waffles. Like the way the beaten egg whites lighten the batter, though we tend to keep them in the waffle iron until they've almost stopped steaming, which is probably much crisper than CL intended. Can be switched-up with some crumbled bacon and a small amount of minced chipotle added to the batter.
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