Cornmeal waffles

Ingredients

• 1 cup cornmeal, preferably of a stone-ground variety
• 1 ½ cups boiling water
• Salt to taste, if desired
• ¼ cup solid white shortening
• 2 eggs, separated
• 1 cup flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ cup milk
• 1 cup buttermilk

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    200 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 49 milligrams cholesterol; 255 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to 14 waffles, depending on the size of the waffle iron

Preparation

1. Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
2. Beat the egg yolks and add them to the cornmeal mixture, stirring.
3. Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
4. Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer’s instructions.

25 minutes