Cornmeal Waffles

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

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 16%
  • Fat: 4.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 6.8g
  • Carbohydrate: 43.8g
  • Fiber: 1.6g
  • Cholesterol: 64mg
  • Iron: 1.6mg
  • Sodium: 383mg
  • Calcium: 161mg

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

  1. Coat a waffle iron with cooking spray, and preheat.
  2. 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.
  3. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into cornmeal mixture.
  4. 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.
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