Cornmeal Waffles

recipe
Cornmeal gives waffles a coarser texture than flour. Serve with sliced strawberries and maple syrup for breakfast or brunch.

Yield:

7 servings (serving size: 1 waffle)

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 16 %
Fat 4.4 g
Satfat 1.1 g
Monofat 1.2 g
Polyfat 1.5 g
Protein 6.8 g
Carbohydrate 43.8 g
Fiber 1.6 g
Cholesterol 64 mg
Iron 1.6 mg
Sodium 383 mg
Calcium 161 mg

Ingredients

Cooking spray
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1/2 cup maple syrup
1 tablespoon vegetable oil
2 large egg yolks
2 large egg whites

Preparation

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.

Robin Vitetta-Miller,

Cooking Light

January 2003
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