GLUTEN-FREE SUBSTITUTE for All-Purpose Flour
Recipe type: Bread
Cuisine: American
- 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.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/corn-and-cheese-waffles-go-great-with-soup/
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