They say breakfast is the most important meal of the day and this savory dish will leave you feeling full for hours! Sweet? Tart? Juicy? Yes, and the best part is you can use fresh or frozen cranberries. Cranberries are sodium free, and, as part of a low sodium diet, may reduce the risk of high blood pressure.
INGREDIENTS
1 1/2 cups whole wheat flour
1 1/4 cups cornmeal, fine
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 eggs, whites and yolks separated
2 1/2 cups buttermilk
6 tablespoons oil, light vegetable or olive
1 1/2 cups corn kernels, fresh or frozen
1 1⁄2 cups Naturipe® Cranberries, fresh or frozen
DIRECTIONS
1. Preheat your waffle maker.*
2. Mix the flour, cornmeal, baking powder, baking soda,
and salt in one large bowl.
3. In another bowl, thoroughly mix the egg yolks, the
buttermilk, and the oil.
4. Whip the egg whites in a separate bowl using an
electric mixer or a whisk. Whip until soft peaks form—
the whites should almost triple in size.
5. Fold the wet ingredients into the dry ingredients and
mix gently until just combined.
6. Softly fold in the whipped egg whites, the corn, and
the cranberries.
7. Grease your waffle maker and begin adding batter.
Be sure to follow the waffle maker’s instructions for
the best results.
NOTES
*If you don’t own a waffle maker, these make great hot
cakes!
Other Suggestions
If you make all of the waffles at the same time, they
can be kept warm in a low oven until served.
Waffles can be reheated in a toaster for a snack the
next day.
These are also a great kid meal if cut into dipping
sticks.
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Cranberry
