Cornbread Waffles

• 3/4 cup cornmeal
• 1/2 cup flour
• 1/2 cup whole wheat flour
• 2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs, separated
• 1 1/4 cups milk
• 1/4 cup yogurt
• 2 Tablespoons oil

1. In a large bowl, combine cornmeal, flour, whole wheat flour, sugar, baking powder and salt; set aside.
2. In a small bowl, beat egg whites until stiff, but not dry.
3. In a medium bowl mix together egg yolks, milk, yogurt, and oil. Pour yogurt mixture into dry ingredients and stir until just combined.
4. Fold egg whites into batter. Pour batter onto waffle maker.

Serves:  6

Test Kitchen Tips:
Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.

The Belgian waffle grid holds more batter than a traditional grid. These recipes give a range of batter to use, for example, 2/3 to 3/4 cup. The larger amount should be used for a Belgian waffle grid.

Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.