Cornmeal Belgian Waffles

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - ( 1/2 stick)
1 tablespoon	15ml	Seeded minced serrano chile
2 1/4 cups	140g / 4.9oz	Corn flour
1/2 cup	31g / 1.1oz	Cornmeal
4 teaspoons	20ml	Baking powder
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Red pepper flakes
1 cup	237ml	Half-and-half
1 cup	237ml	Milk
1 cup	146g / 5.1oz	Shredded Cheddar cheese - (4 oz)
2		Egg whites - beaten to soft peaks

Recipe Instructions

Melt the butter in a small skillet. Saute the chile in the butter just until tender, about 4 minutes. Set aside to cool.

Combine the corn flour, cornmeal, baking powder, sugar, salt and red pepper flakes. Stir in the half-and-half, milk and butter-chile mixture. Stir in the cheese, then fold in the beaten egg whites.

Heat a nonstick Belgian waffle iron until hot. Spray the waffle iron with nonstick cooking spray or brush it with oil. Pour the recommended amount of batter onto the hot waffle iron. Close the lid and cook until the waffles are golden brown and release easily from the iron. Repeat until all batter is used.

Serve the waffles with Mexican crema and maple syrup. Accompany with pork sausage links.

This recipe yields 6 to 8 servings.

Each serving: 410 calories; 14 grams protein; 42 grams carbohydrates; 4 grams fiber; 21 grams fat; 12 grams saturated fat; 64 mg. cholesterol; 715 mg. sodium.

Source:
The Los Angeles Times, 02-18-2004

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