Wolfgang Puck WPWB0010 Cornbread with Sausage and Jalapeo, Wamlette (Omelette)

34
Cornbread with Sausage
and Jalapeño
Makes 4 waffles
INGREDIENTS
1 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoons kosher salt
2 eggs
1 cup milk
1 cup cooked, crumbled sausage
2 diced jalapeños, more or less to taste
3 tablespoons vegetable oil
METHOD
1Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
with a light coating of nonstick spray.
2Combine all ingredients in a bowl with a whisk in the order listed.
3Add slightly less than one cup of batter and quickly spread to edges.
Close and flip. Set timer for 5 minutes. Remove and serve with just
butter or butter and syrup.
Recipes courtesy of Marian Getz and Debra Murray
33
Wamlette (Omelette)
Makes one Wamlette
INGREDIENTS
3 large eggs
1 tablespoon grated parmesan cheese
3 - 4 fresh spinach leaves, torn
Nonstick cooking spray
METHOD
1Preheat SwivelBaker™ for 10 minutes on dark setting. Mix eggs, cheese
and spinach with a fork in a bowl. Open SwivelBaker™ and spray both
top and bottom plates with cooking spray. Pour in egg mixture and
quickly spread around with fork. Close lid and turn over. Set timer for
40 seconds. Open and invert onto serving plate.
Recipes courtesy of Marian Getz and Debra Murray
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