Talk about a tough waffle to contend with. Take a cornmeal waffle topped with black beans, poached eggs and salsa. Then side it up with some avocado and sour cream. This meal makes for breakfast, lunch or dinner. Even my 12 year-old daughter loved this, minus the salsa of course...
Cornmeal Waffles
1 ¾ cup all-purpose flour
1 Tbsp Baking powder
1 tsp Baking soda
1 ½ tsp salt
1 Tbsp granulated sugar
½ cup yellow cornmeal
1 cup water
1 ¾ cup milk
8 Tbsp butter
Combine the flour, baking powder, baking soad, 1 tsp. salt and granulated sugar in a bowl – set aside. In a medium saucepan, combine the cornmeal, water and ½ tsp. salt. Place over medium heat and bring to simmer, stirring constantly. Cook for about five mintues. Once cooked, as the cornmeal is whicked, the mixture will come off the bottom of the pan – then immediately whisk in the milk and butter and pour into the bowl of dry ingredients. Stir well to combine.
Pour into the large mixing bowl with the flour mixture to combine. Then fold in the soft peak, egg whites.
For the Waffles: Pour batter into waffle iron and bake until golden brown. Transfer them onto a rack into an oven that has been preheated to 200 degrees to keep them crisp if necessary.
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