Subject: Bacon and Cornmeal Waffles
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 05 2001 - 09:50:46 EDT
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F O O D F U N N Y
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Here's a true one from reader Chloe:
When I was quite young I loved to bake and surprise my family with my
undertakings. One day I decided to bake a chocolate cake. It called
for a cup of coffee. Not knowing any better, I used the coffee
grounds. Needless to say, the cake was a little gritty.
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T O D A Y ' S R E C I P E
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To be perfectly honest, I haven't made these waffles for years,
but I still think they're the best I've ever had. The bacon cooks
along with the waffles and the fat is absorbed by the batter, so if
your diet will allow an extra dose of fat and cholesterol
occasionally, these can't be beat.
Bacon and Cornmeal Waffles
1 cup (250 ml) all-purpose flour
1 cup (250 ml) yellow cornmeal
1 Tbs (15 ml) sugar
2 1/2 tsp (12 ml) double-acting baking powder
1/2 tsp (2 ml) salt
2 eggs, lightly beaten
1 3/4 cups (440 ml) milk
4 Tbs (60 ml) butter, melted
6 thin slices of bacon, cut in half
Sift the dry ingredients together. Stir in the milk, eggs, and melted
butter, stirring as little as possible to thoroughly mix the
ingredients. Pour the batter into a preheated waffle iron and lay two
half slices of bacon on each waffle. Cook according to the
manufacturer's instructions, or until steam no longer escapes from the
waffle iron. Makes 6 waffles.
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