Cornmeal Cheddar Waffles - KitchenAid KPWB100 Instructions

cornmeal
1 ⁄ cups (355 ml)
1
2
all-purpose flour
⁄ cup (120 ml)
1
2
yellow cornmeal
1 ⁄ cups (315 ml)
1
3
shredded sharp
Cheddar cheese
1 tablespoon (15 ml)
baking powder
2 teaspoons (10 ml)
sugar
⁄ teaspoon (2 ml) salt
1
2
⁄ teaspoon (1 ml)
1
4
cayenne pepper
1 ⁄ cups (393 ml) milk
2
3
2 eggs
⁄ cup (78 ml)
1
3
vegetable oil
2 tablespoons (30 ml)
chopped green chilies,
if desired
Salsa, if desired
Sour cream, if desired
Shredded sharp Cheddar
cheese, if desired
cheddar Waffles
In large bowl, combine flour, cornmeal, cheese,
baking powder, sugar, salt, and cayenne pepper.
Add milk, eggs, oil, and chilies, if desired; mix until
moistened. Some lumps may remain.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds. Spread 1 cup (235 ml) batter into top side
of Waffle Baker. Close top; start timer and rotate baker.
Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter. Serve with
salsa, sour cream, and additional Cheddar cheese,
if desired.
Yield: 4 servings (1 waffle per serving).
Per serving:
total fat, 14 g sat fat, 150 mg chol, 970 mg sod.
About 630 cal, 21 g pro, 57 g carb, 36 g