I found this recipe in the weekend newspaper. It sounded fun and different--and I could make the kids think they're getting breakfast when it's actually dinner. Love it.
Cornmeal Waffles
1 cup flour
1 cup cornmeal
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp oil
2 eggs, yolks separated
1 Tbsp sugar
Mix flour, cornmeal, salt, baking powder and baking soda in a medium bowl.
Combine buttermilk, milk and oil and whisk in egg yolks.
Place egg whites in a mixing bowl and with a mixer, beat to soft peaks. Sprinkle in sugar and beat until white are firm and glossy.
Pour buttermilk mixture into flour mixture and whisk until just combined. Add egg whites and gently fold in with spatula until the whites are just combined.
Add batter to hot waffle iron and cook until golden brown.
Black Bean Chili
2 Tbsp oil
1 medium onion, diced
2 Tbsp chili powder
2 tsp cumin
2 cans black beans, drained
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can creamed corn
1/4 cup chopped fresh cilantro
sour cream
Heat oil. Cook onions until softened.
Add chili powder and cumin; cook until fragrant.
Add beans, tomatoes and corn; bring to a boil.
Reduce heat to medium-low; simmer about 15 minutes.
Take off heat and stir in cilantro.
When ready to serve, add a generous 1/2 cup over each waffle. Top with a dollop of sour cream.
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1 comment:
We are having the sisters over for dinner tonight and one is vegetarian, so I thought I would look for a new recipe from your wonderful "veggietales". I soooo want to make this! But, alas, our wafflemaker bit the dust. That's what happens after 8 1/2 years of marriage-all your appliances break. As soon as we get a new one, I'm going to try this recipe. It looks so good!
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