My mom used to make these for Sunday supper on occasion. We used to eat
them with ribbon cane syrup or sorghum. Nowadays I usually serve them with
warmed apricot jam or dark maple syrup.

Their high fat content means we don't eat them very often. The one time I
tried "de-fatting" the recipe, the results were too disappointing to ever
try again.


* Exported from MasterCook *

Hearty Corn Waffles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups All-purpose Flour -- sift before measuring
4 Teaspoons Baking Powder
1 Tablespoon Granulated Sugar
1/2 Teaspoon Salt
2 Eggs -- separated
1 1/2 Cups Buttermilk -- or more if needed
2 cups Whole Kernel Corn, Frozen -- thawed and drained
1/2 Cup Pecan Halves -- quartered and toasted
1/2 Cup Crumbled Bacon
1/2 cup melted butter

Combine dry ingredients in large mixing bowl.

Beat egg yolks and add to milk.

Stir liquid ingredients into flour mixture, then add corn, pecans,
bacon and melted butter.

Beat egg whites until stiff and fold into batter.

Bake in preheated waffle iron until steam no longer escapes from iron.

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--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974