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Category: Breakfasts

Cornmeal Belgian waffles

Cornmeal Belgian waffles
Los Angeles Times

Belgian waffles as we know them -- light golden platforms for pyramids of frothy whipped cream and gooey strawberries -- were first introduced to America at the 1964 World's Fair in Flushing Meadows, N.Y. They were an instant food fad, ... Read more

Total time: 30 minutes | Serves 6 to 8
Note: Corn flour is available in the natural food sections of some supermarkets.
  • 1/4 cup ( 1/2 stick) butter
  • 1 tablespoon seeded minced serrano chile
  • 2 1/4 cups corn flour
  • 1/2 cup cornmeal
  • 4 teaspoons baking powder
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 cup half-and-half
  • 1 cup milk
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 2 egg whites, beaten to soft peaks

Step 1Melt the butter in a small skillet. Saute the chile in the butter just until tender, about 4 minutes. Set aside to cool.

Step 2Combine the corn flour, cornmeal, baking powder, sugar, salt and red pepper flakes. Stir in the half-and-half, milk and butter-chile mixture. Stir in the cheese, then fold in the beaten egg whites.

Step 3Heat a nonstick Belgian waffle iron until hot. Spray the waffle iron with nonstick cooking spray or brush it with oil. Pour the recommended amount of batter onto the hot waffle iron. Close the lid and cook until the waffles are golden brown and release easily from the iron. Repeat until all batter is used.

Step 4Serve the waffles with Mexican crema and maple syrup. Accompany with pork sausage links.

Each serving:
410 calories; 14 grams protein; 42 grams carbohydrates; 4 grams fiber; 21 grams fat; 12 grams saturated fat; 64 mg. cholesterol; 715 mg. sodium.
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