[Cook] Savory Cornmeal Waffles

I didn't like the Savory Cornmeal Waffles too much. I used coarse cornmeal, which was probably why the waffles had hard pieces of cornmeal in it. Hmmm.... I shall try this again with fine cornmeal.


Savory Cornmeal Waffles

1 cup multi-grain pancake and waffle mix
1/3 cup yellow cornmeal
1 cup club soda
1 tablespoon canola oil
2 egg whites
1 tablespoon butter
1 chopped plum tomato
1 cup frozen corn kernels
1/3 cup sliced spinach
1/4 cup sliced green onions
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat waffle iron.

2. Combine pancake and waffle mix and cornmeal in a large bowl, stirring with a whisk. Combine club soda, oil, and egg whites in a medium bowl, stirring well with a whisk. Add egg white mixture to cornmeal mixture, stirring just until smooth.

3. Spoon batter onto hot waffle iron, spreading batter to edges. Cook till waffles are golden; repeat procedure with remaining batter.

4. Melt butter in a medium nonstick skillet. Add tomato and corn, saute 4 minutes or until tomato begin to soften. Stir in spinach, green onion, salt and pepper.

5. Serve waffles with tomato-corn topping.

Yield: 5 servings

(Adapted from Cooking Light Fresh Food Fast 24/7: 5 Ingredient, 15 minute recipes)



I used the leftover waffles to make a waffle sandwich for Dr. P's lunch.