| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | California | Breakfasts | 1 | Servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | c | Yellow corn meal |
| 2 | T | Sugar |
| 2 | t | Double-acting baking powder |
| 1/4 | t | Salt |
| 1 | Egg | |
| 2 | T | Melted unsalted butter |
| 1/2 | c | Water |
| 1 | c | Fresh corn, removed from cob |
| just before adding | ||
| 1 | t | Real vanilla extract |
| Vegetable oil | ||
| 1/4 | lb | Softened sweet butter |
| 1/4 | c | Fresh cut cilantro |
INSTRUCTIONS
In a large bowl, mix together flour, corn meal, sugar, baking powder, and salt. In a separate large bowl, whip together egg, melted butter, water, corn, and vanilla. Add egg mixture to flour mixture and mix until just combined. Heat and oil waffle iron, and cook waffle according to manufacturer's specifications. Whip cilantro and butter together until smooth and creamy. Top each waffle with cilantro butter and serve with real maple syrup. Notes: When serving waffles or pancakes, please treat yourself and your guests with kindness and use real maple syrup. It does make a difference. - Christi This recipe is one of many in the Carter House Cookbook - Recipes, Secrets, and Stories from the Heart of the Redwood Forest. Recipe by: Carter House Cookbook - Eureka, California Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 12, 1998
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