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9.
“FIESTA” CHILI CORN CHEESE WAFFLES
1-1/2 cups corn meal
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 teaspoons chili powder
3 large eggs, separated
1 can cream style corn (8 ounces)
1 can Green Giant Mexicorn
®
(11 ounces), drained
2-1/4 cups buttermilk
1/2 cup butter, melted
2 cans green chilies, diced, drained (4-1/2 ounces each)
1-3/4 cups Mexican blend cheese, shredded or Sharp Cheddar
cheese, shredded
Lightly grease and preheat the Waffle Baker. In a large bowl (at least
ten cup capacity), with a wooden spoon, combine the corn meal,
flour, baking soda, salt, and chili powder. Make a well in the center of
the flour mixture. Set aside. In another large bowl, with a wooden
spoon, combine the egg yolks, cream style corn, Mexicorn
®
,
buttermilk, melted butter, green chilies. Pour the liquid mixture into
the well of the dry mixture and stir until just moistened. In a medium
bowl, with an electric mixer, beat the egg whites until stiff peaks form.
With a rubber spatula, fold the egg whites and shredded cheese into
the batter. Pour 1/4 of batter into the center of each waffle section of
the Grid Surface. Close the Lid and bake to the desired crispness.
Remove waffles. Repeat with the remaining batter. Excellent topped
with eggs cooked any style, chili, fresh salsa, or taco filling.
YIELD: approximately 23 - 4 inch waffles
TWB4BEL&CAN_IB_29-11-04 11/30/04 2:05 PM Page 9