| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
California |
Breakfasts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Yellow corn meal |
| 2 |
tb |
Sugar |
| 2 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg |
| 2 |
tb |
Melted unsalted butter |
| 1/2 |
c |
Water |
| 1 |
c |
Fresh corn; removed from cob |
|
|
; just before adding |
| 1 |
ts |
Real vanilla extract |
|
|
Vegetable oil |
| 1/4 |
lb |
Softened sweet butter |
| 1/4 |
c |
Fresh cut cilantro |
INSTRUCTIONS
CILANTRO BUTTER
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
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”