Hominy Waffles

[Guest guest]

Hominy Waffles

 

Cookbooks from the south, around the nineteenth century, abound in recipes

for waffles made with cooked hominy. Hominy was at that time a kitchen

staple. These are light and crisp on the outside, yet moist within. As

with other unsweetened corn cakes, these are good at any meal, not just

breakfast. I like to serve them instead of bread with a hearty soup or

salad.

 

 

 

1 cup drained hominy

 

2 cups Silk soymilk, vanilla flavor

 

1 Tbsp. EnerG Egg Replacer

 

¼ cup water

 

1/8 cup Earth Balance margarine, melted

 

2 cups whole-wheat pastry flour

 

1 tsp. salt

 

½ tsp. baking soda

 

 

 

Preheat a nonstick waffle iron.

 

 

 

Puree the hominy in a food processor. Whisk together the EnerG Egg Replacer

and water until foamy; mix the soymilk, melted margarine and “egg” mixture

into the hominy. Process again. Pour into a large mixing bowl.

 

 

 

Add the flour, salt, and soda to the hominy, stirring well.

 

 

 

Pour into the hot waffle iron and bake on highest setting for about 7-8

minutes, or until crisp.

 

 

_______________

MSN 8 with e-mail virus protection service: 2 months FREE*

http://join.msn.com/?page=features/virus