Cornmeal Waffles with Eggs

Cornmeal Waffles with Eggs Image by: Cornmeal Waffles with Eggs Author: Canadian Living

Serve with: Crisp Bacon, Green Salad 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 1 1/4 cup all purpose flour
  • 3/4 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons each of salt and pepper
  • 8 eggs
  • 2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded Cheddar cheese

Method

In large bowl, whisk together flour, cornmeal, baking powder, baking soda and 1/2 tsp (2 mL) each of the salt and pepper. In separate bowl, whisk together 2 of the eggs, buttermilk and 3 tbsp (45 mL) of the oil; pour over dry ingredients. Stir with wooden spoon just until moistened.

Heat waffle iron; brush with some of the remaining oil. Pour in 1/2 cup (125 mL) batter for each waffle, spreading to edges; close lid and cook until steam stops and waffle is crisp and golden, 4 minutes. (Make-ahead: Let cool, wrap individually and freeze in airtight containers for up to 2 weeks.)

In bowl, whisk together remaining eggs, salt and pepper and 1 tbsp (15 mL) water; cook in nonstick skillet over medium heat, stirring gently, until scrambled and set, 3 minutes. Sprinkle with cheese (if using). Serve with waffles.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1103 mg
  • Protein 23 g
  • Calories 555.0
  • Total fat 25 g
  • Cholesterol 376 mg
  • Saturated fat 5 g
  • Total carbohydrate 57 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 47.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cornmeal Waffles with Eggs

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