Total Time
40mins
Prep 15 mins
Cook 25 mins

From Better Homes and Gardens Cookbook.

Ingredients Nutrition

  • 1 14 cups flour
  • 12 cup cornmeal
  • 8 34 ounces cream-style corn
  • 1 tablespoon baking powder
  • 14 teaspoon salt
  • 2 egg yolks
  • 1 34 cups milk
  • 12 cup cooking oil
  • 2 egg whites

Directions

  1. Combine flour, cornmeal, baking powder, and salt.
  2. In a separate bowl, beat egg yolks slightly. Beat in milk and oil.
  3. Stir in cream-style corn.
  4. Add egg yolk mixture to flour mixture; stir just till combined but still slightly lumpy.
  5. In a small bowl beat egg whites till stiff peaks form and gently fold into flour and egg yolk mixture, leaving a few fluffs of egg white. Don't overmix.
  6. Pour 1 to 1 1/4 cups batter onto grids of a pre-heated, lightly greased waffle baker.
  7. Close lid quickly; don't open during baking.
  8. Bake accordingly to manufacturer's directions.
  9. When done, use a fork to lift waffle off grid; repeat with remaining batter.

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