Buttermilk and Cornmeal Waffles
1 3/4 cup flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3 Tablespoons sugar
1 teaspoon salt
2 eggs, separated
2 1/2 cup buttermilk
1/3 cup melted butter
Grease the waffle iron with cooking spray, and turn it on.
Sift the dry ingredients together.
Beat the egg yolks well and combine with the buttermilk, and then add to the cornmeal mixture, beating until smooth.
Stir in the cooled butter.
Beat the egg whites stiff but not dry and fold into the mixture.
Pour batter into the hot iron, filling each compartment 2/3 full (about 1 tablespoon of batter in each will do this).
Cover and bake 3 to 5 minutes, until golden brown on both sides.
This was a delicious early supper on this mid-May Sunday. We put maple syrup on top. Recipe makes four waffles.