Aggguagh! Why did you post such a tempting recipe after my computer
died and I'm posting from a borrowed compter via google??? I ordered a
new computer lasst night, but it won't be here until after the '23rd.

<sob>
sf
who will email recipe to self.

````````````````````

Wayne Boatwright wrote:
> 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.
>
> - - - - - - - - - - - - - - - - -
- -
> --
> Wayne Boatwright
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974