corn waffles

We love a hearty breakfast in our house.  Most of the time, breakfast consists of cereal or toast.  Occasionally, though, I bust out this fabulous recipe from Taste of Home magazine, June 2008.  I can't even admit to modifying it (although I mean to try out a lower-fat version eventually).  As it is, it's low calorie and absolutely delicious - the best waffle we've ever had.

Corn Waffles
(Taste of Home, June 2008)

• 2 eggs, separated
• 2 cups flour
• 2 1/2 t. baking powder
• 1/2 t. salt
• 1 1/2 cups milk
• 1 can cream-style corn
• 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 according to manufacturer's directions until golden brown.  Serves 16.