Wednesday, June 04, 2008

Baking : Crisp 'n' Tender Corn Waffles

The Boys and I made these waffles - They were great. Wasn't sure about the creamed corn but they were really good. The recipe comes from the current issue of Tasted of Home. We had them for breakfast with maple syrup and then with ham and cheese for lunch- Great both ways. Cade has officially mastered seperating eggs- several eggs later.

2 eggs, seperated
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1 can cream-style corn ( 8 1/2 ounces )
1/2 cup vegetable oil

Place egg- whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron. Bake until golden brown. yield 16 waffles.

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