Cheddar Corn Waffles

By á-830

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal, stone ground
• 1/4 cup sugar
• 1/4 cup Hungarian Sweet Paprika
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 eggs
• 2/3 canola oil
• 3 cups buttermilk, at room temperature
• 2 cups corn kernels
• 1/2 lb. sharp cheddar cheese, grated

Details

Servings 8

Preparation

Step 1

Into a large bowl, sift together twice the flour, cornmeal, sugar, paprika, baking powder, and salt.

In a smaller bowl, whisk together the eggs and canola oil. Whisk in the buttermilk.

Gradually whisk the egg mixture into the dry ingredients; continue to whisk just until no lumps remain. Stir in the corn and cheese.
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Heat a waffle iron and coat lightly but evenly with nonstick spray. Spoon about 1/2 cup batter into the center of the waffle iron, on more than 3/4 full, and close it. Cook until the waffle is crisp, golden ,and done through.

Remove waffle from the iron. Serve the waffle immediately, or keep it warm in a 200 degree oven.

Spoon 3 or 4 tbsp of heated Pepper Jelly Syrup over each waffle and serve hot.