Monday, February 11, 2013

1 cup whole grain cornmeal (I used Bob's Red Mill medium grind)
1 cup flour (for a gluten-free batch I used part brown rice flour and part cornstarch)
3 tsp baking soda
1/2 tsp salt
2 eggs separated
1 cup buttermilk or plain yogurt
1/4 cup oil or melted butter
zest of 1 lemon (about 1 tsp.)
 juice of 1 lemon to equal 2 T.
2 T honey (optional)
1 cup corn kernels (fresh or thawed frozen)

Mix together the dry ingredients in a large bowl and set aside.  Separate the eggs and whisk the whites until fluffy but not dry. Beat the yolks a little and add the buttermilk, the lemon juice and zest, oil, and honey.  Preheat the waffle iron before the next steps. When waffle iron is hot, mix the wet mixture with the dry ingredients, then fold in the egg whites and corn.  Spoon or ladle into waffle iron and bake according to your waffle iron's requirements. Serve with butter, yogurt, apple sauce, or maple syrup.

For pancakes: reduce oil to 2 T. and increase buttermilk by 2 T., and you don't need to separate the eggs. 

For a savory, non-sweet version, you could add finely minced peppers, chopped cilantro, a pinch of cayenne, and 1/4 cup finely grated sharp cheddar cheese. Serve with butter and jalapeno jelly.

 with plain yogurt and honey:

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