-
TV Shows
FEATURED
TV Shows
More In TV Shows
See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
For the waffles: Preheat a waffle iron. Melt the butter in a small skillet over medium-high heat, swirling the pan until lightly brown and nutty, about 4 minutes. Set aside to cool slightly.
Whisk the cornmeal, flour, 2 tablespoons of the sugar, baking powder, salt, baking soda and allspice in a large bowl.
Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices. Discard the cobs or save for making a broth. Blend the corn, buttermilk, melted butter and egg yolks in a mini-food processor.
Lightly stir the buttermilk-and-corn mixture into the dry ingredients.
In another bowl, whip the egg whites until they hold loose soft peaks. Sprinkle the remaining 2 tablespoons of sugar over the whites and beat until they hold a soft peak. Use a rubber spatula to fold about a quarter of the whites into the batter to lighten it. Fold in the remaining egg whites.
Cook the waffles according to waffle iron directions. Warm blueberry syrup in the saucepan over low heat if necessary. Serve with warm blueberry syrup.
Serves: 8 (8 waffles with syrup); Calories:304; Total Fat: 11 grams; Saturated Fat: 6 grams; Protein: 6 grams; Total carbohydrates: 48 grams; Sugar: 25 grams; Fiber: 3 grams; Cholesterol: 77 milligrams; Sodium: 269milligrams
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Mascarpone Mini Cupcakes with Strawberry Glaze
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By Earthmummy
Southern Caifornia
on June 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The recipe was somewhat labor intensive. Must use a small saucepan, medium saucepan, mixer and food processor. Room temperature eggs and buttermilk so you must plan ahead. The taste was worth the work. I adore waffles but they are often too sweet to start and then add syrup. So, these are great not too sweet and the texture of the cornmeal gives a nice crunch. The blueberry syrup is watery but good again not too sweet. Next time I make them I will cut out a tablespoon of sugar in the pancake mix and the egg whites.
Read all 1 reviews