| Preparation Time: | 15 minutes |
| Actual Cooking Time: | 20 minutes |
| 1 1/2 Cups cornmeal | 1/2 Cup all purpose flour |
| 1/2 teaspoon baking powder | 2 tablespoons sugar |
| 1/2 teaspoon salt | 1 large egg |
| 1 1/2 Cups milk | 1/4 Cup melted butter |
| 1 1/2 Cup(s) frozen white shoepeg corn, thawed |
| 1. | Stir together first five ingredients. |
| 2. | Stir together egg and next three ingredients. |
| 3. | Add to cornmeal mixture, stirring just until dry ingredients are moistened. |
| 4. | Bake in a preheated, oiled waffle iron. |
Makes about twelve 4" waffles. Best when served under Creamy Poblano Chicken.
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