Operation Manual

23
ENGLISH
In large bowl, combine flour, cornmeal, cheese,
baking powder, sugar, salt, and cayenne pepper.
Add milk, eggs, oil, and chilies, if desired; mix until
moistened. Some lumps may remain.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds. Spread 1 cup (235 ml) batter into top side
of Waffle Baker. Close top; start timer and rotate baker.
Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter. Serve with
salsa, sour cream, and additional Cheddar cheese,
if desired.
Yield: 4 servings (1 waffle per serving).
Per serving: About 630 cal, 21 g pro, 57 g carb, 36 g
total fat, 14 g sat fat, 150 mg chol, 970 mg sod.
1
1
⁄2 cups (355 ml)
all-purpose flour
1
⁄2 cup (120 ml)
yellow cornmeal
1
1
⁄3 cups (315 ml)
shredded sharp
Cheddar cheese
1 tablespoon (15 ml)
baking powder
2 teaspoons (10 ml)
sugar
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml)
cayenne pepper
1
2
⁄3 cups (393 ml) milk
2 eggs
1
⁄3 cup (78 ml)
vegetable oil
2 tablespoons (30 ml)
chopped green chilies,
if desired
Salsa, if desired
Sour cream, if desired
Shredded sharp Cheddar
cheese, if desired
cornmeal
cheddar Waffles