Ingredients
1 egg (or equivalent)
3/4 cup milk (can use lowfat or skim)
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
Method
Sources
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Preheat your waffle maker and set oven temp to"warm" (so you can keep the waffles warm while the others are cooking). Place all ingredients in a blender container. Cover and process at med-high speed until dry ingredients are moistened. Do not overblend. Pour 1/2 cup (125 ml) batter over grids. Close waffle maker gently and bake until steam no longer escapes (about 3-5 min). Remove waffle with a fork and place on baking sheet to keep warm in the oven. Garnish as desired and Enjoy!