My mom treated us to this delicious food storage recipe that I definitely think is a keeper. The cornmeal batter is spiced up with mild green chiles and cooked in a waffle iron. Then the waffles are topped with chili, cheese, sour cream, lettuce and tomato. I think this is a great way to use cornmeal from food storage. Next time, I’m going to try omitting the green chiles and topping the cornmeal waffles with a creamy chicken sauce.
1 3/4 c. cornmeal
3/4 c. all-purpose flour (can use wheat, if desired)
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 1/2 c. milk
1 c. cream style corn
1 (4 oz.) can chopped mild green chile peppers, undrained
1/4 c. butter or margarine, melted
In a medium bowl, combine cornmeal, flour, baking powder, salt and sugar. In another bowl combine remaining ingredients. Stir two mixtures together just until blended.
Heat a waffle iron and grease or spray waffle plates well (and repeatedly between waffles). Cook waffles until crisp. Then top as desired. Makes about 12-14 4-inch waffles.