Monday, December 19, 2011

Corn and Cheddar Waffles

Yeah, the computer is back up and running, virus-free, thanks to my awesome husband!  Catching you up on the recipes that I've made recently.

My husband had his office holiday party this past Wednesday night.  I wanted to make something quick and easy for dinner since it was just me and the kids.  Breakfast for dinner is always a hit, and I know that they will eat well.  I served these waffles with breakfast sausage and fruit.  It was super quick and easy to prepare.  We put maple syrup on our waffles, which sweetened them.  However, the recipe also recommends serving them with salsa for a Southwestern version.

Corn and Cheddar Waffles
All You Magazine, August 2011

Cook Time: 7 Minutes
Prep Time: 10 Minutes

1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 large egg
4 tablespoons unsalted butter, melted and cooled
1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn kernels, thawed
1 cup grated Cheddar

1. Preheat oven to 200ºF and preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a glass measuring cup, whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in corn and cheese.

2. Mist waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch.

Family Rating: 2 thumbs up.

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