Savory Cornmeal Waffles by Grace Elkus

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Makes 4-5 Belgian-style waffles
Hands-On Time 25 min
Total Time 25 min
August 2016

Ingredients

For the waffles:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon freshly ground black pepper
2 cups buttermilk
2 large eggs, separated
4 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon honey
3/4 cup grated sharp cheddar cheese
For the salsa:
1 cup cherry tomatoes, halved
1 large avocado, diced
3/4 cup fresh corn kernels (from 1 ear)
3 tablespoons chopped scallion greens
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
kosher salt, to taste

Directions

Heat a Belgian-style waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cayenne pepper, and black pepper.
In a medium-sized bowl, whisk together the buttermilk, egg yolks, melted butter, and honey. In a small bowl, whisk egg whites until they hold a peak.
Stir the buttermilk mixture into the dry ingredients until just combined. Gently fold in the egg whites, then the cheese.
Scoop batter into the waffle iron until it reaches about 1 inch from the edge. Close the iron and cook the waffle until golden brown and crisp, about 3 minutes. Repeat with remaining batter.
While waffles are cooking, combine the tomatoes, avocado, corn, scallions, cilantro, and lime juice in a medium-sized bowl. Season with salt to taste. Top each waffle with salsa and serve.

By Grace Elkus