Cornmeal Belgian waffles

Time 30 minutes
Yields Serves 6 to 8
Cornmeal Belgian waffles
(Los Angeles Times)

Melt the butter in a small skillet. Saute the chile in the butter just until tender, about 4 minutes. Set aside to cool.


Combine the corn flour, cornmeal, baking powder, sugar, salt and red pepper flakes. Stir in the half-and-half, milk and butter-chile mixture. Stir in the cheese, then fold in the beaten egg whites.


Heat a nonstick Belgian waffle iron until hot. Spray the waffle iron with nonstick cooking spray or brush it with oil. Pour the recommended amount of batter onto the hot waffle iron. Close the lid and cook until the waffles are golden brown and release easily from the iron. Repeat until all batter is used.


Serve the waffles with Mexican crema and maple syrup. Accompany with pork sausage links.

Corn flour is available in the natural food sections of some supermarkets.

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