Corn and Cheese Waffles
OK, I’ll admit it, most of my soup comes from a can, and I rarely eat soup. I mostly just use it to cook with. I do have one soup that I make homemade and it’s a very slight variation of my Dishing It Up: Pinto Beans Make Great Refried Beans. I use a 15 Bean Soup pack instead of using the pinto beans and add in a second can of tomatoes. I do leave more liquid in the beans than when I make the refried beans, but I do like my beans in my soup to be very mushy and soft, so i cook it FOREVER! Others may prefer their beans to be more firm. So you’ll have to experiment and judge for yourself.
I love these corn and cheese waffles with my soup. This recipe gives the crunchiness and cheesiness that I crave, all in one! Gluten-free subs included.
Rating
- 1 cup all-purpose flour (gluten free sub below)
- ½ cup yellow cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1½ cups milk
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn kernels, thawed
- 1 cup grated Cheddar
- Jalapenos or Green Chiles (optional)
- Preheat oven to 200ºF and preheat waffle iron.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar.
- In a glass measuring cup, whisk together milk, egg and butter.
- Pour milk mixture into flour mixture and stir until just combined.
- Fold in corn and cheese.
- Mist waffle iron with cooking spray.
- Pour batter onto grates and spread to edges with a spatula.
- Cook until waffles are golden, 5 to 7 minutes.
- Transfer to a plate, loosely cover with foil and keep warm in oven.
- Repeat with remaining batter, misting iron with cooking spray before each new batch.
Rating
- I make up this mix and keep a large canister of it in my refrigerator at all times. I use it in place of all-purpose flour. This is linked to my favorite gluten-free author, Bette Hagman. I've used her basic flour and baking mix recipes for years. I also find that adding about a teaspoon of vinegar to the wet ingredients gives it more "rising" power and keeps the final product from being so "heavy."
[…] * Get the GF Mix ”recipe” from Dishing It Up: Corn and Cheddar Waffles Go Great With Soup […]