CORN WAFFLES

2 (8-1/2-oz) packages corn muffin mix 2 eggs

1/4 cup vegetable oil 1-1/2 cups milk

1 (15-oz) can whole kernel corn, drained

2 (4-oz) cans chopped green chilies, drained

2 cups grated American Cheese

1.Condition and preheat Waffle Baker.

2.Use a spoon to stir corn muffin mix, eggs, vegetable oil, and milk together. The batter will be slightly lumpy.

3.Stir in corn, chilies and cheese.

4.Pour approximately 1 cup of batter onto the lower Waffle Plate using an “X” pattern. Close the Lid, turn the Temperature Control Dial to the desired setting, and bake. Repeat with remaining batter.

Makes 12 (4-inch) waffles

13