| 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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