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

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

On Wed 16 Mar 2005 11:18:34p, sf wrote in rec.food.cooking:

> 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.

Ohhh, sorry 'bout your 'puter, sf! Bummer!

Glad you're managing to keep the recipe, it's really good. In fact, I'm
having a waffle this morning from some leftover batter.

--
Wayne Boatwright
____________________________________________

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

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.
I forget the actual name, but for years I made some "corn pancakes"
that were of Chinese origin, and we loved em. This is like those on
steroids, and I WILL try it. Hey, I love "fried mush" so you know how
much I'll like these.

On Thu 17 Mar 2005 05:37:21p, AlleyGator wrote in rec.food.cooking:

> 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.
> I forget the actual name, but for years I made some "corn pancakes"
> that were of Chinese origin, and we loved em. This is like those on
> steroids, and I WILL try it. Hey, I love "fried mush" so you know how
> much I'll like these.
>

I love fried mush, too!

--
Wayne Boatwright
____________________________________________

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

(AlleyGator) wrote:
>I forget the actual name, but for years I made some "corn pancakes"
>that were of Chinese origin, and we loved em. This is like those on
>steroids, and I WILL try it. Hey, I love "fried mush" so you know how
>much I'll like these.
Ok, Wayne I found the recipe. They're actually a corn crepe called
Jian Bin. I don't know if it's truly authentic or not. Makes 5
large.
1-7/8 C water
1 C yellow cornmeal
1/2 C white flour
1/2 tsp salt
peanut oil to cook
Mix all in blender until well mixed. Heat an electric skillet to 400
F. Brush with oil. Pour in a 1/2 cup of batter all at once, spread
with a ladle to form a very thin pancake. Cook till the bottom dries,
flip over with a wide spatula, cook 3 or 4 minutes (total time) until
the bottom feels dry and the edges crisp up. These are good with most
meat dishes. Pretty much sounds like soft-fried mush - maybe the
mysterious name makes it taste different.

On Fri 18 Mar 2005 05:28:54p, AlleyGator wrote in rec.food.cooking:

> (AlleyGator) wrote:
>>I forget the actual name, but for years I made some "corn pancakes"
>>that were of Chinese origin, and we loved em. This is like those on
>>steroids, and I WILL try it. Hey, I love "fried mush" so you know how
>>much I'll like these.
> Ok, Wayne I found the recipe. They're actually a corn crepe called
> Jian Bin. I don't know if it's truly authentic or not. Makes 5
> large.
> 1-7/8 C water
> 1 C yellow cornmeal
> 1/2 C white flour
> 1/2 tsp salt
> peanut oil to cook
> Mix all in blender until well mixed. Heat an electric skillet to 400
> F. Brush with oil. Pour in a 1/2 cup of batter all at once, spread
> with a ladle to form a very thin pancake. Cook till the bottom dries,
> flip over with a wide spatula, cook 3 or 4 minutes (total time) until
> the bottom feels dry and the edges crisp up. These are good with most
> meat dishes. Pretty much sounds like soft-fried mush - maybe the
> mysterious name makes it taste different.

Hey, thanks! I will make these soon. I know I will enjoy these. Doing a
pork roast on Sunday and these should go good with it.

--
Wayne Boatwright
____________________________________________

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