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very crisp oat and corn waffles is for Breakfast.

very crisp oat and corn waffles takes 10 minutes to prepare.

very crisp oat and corn waffles takes 5 minutes to cook.

very crisp oat and corn waffles makes 4 servings.

The ingredients for very crisp oat and corn waffles are:

1 1/4c rolled oats (not instant
1/2c cornmeal (preferably stone-ground)
1/2c all purpose flour
4 TB baking bowder
3/4 ts salt
2 eggs at room tempurature
1c whole milk
1c 2TB skim milk
6TB unsalted butter melted

Here is how you make very crisp oat and corn waffles:

Whirl the oats in a belnder until powdered; some remaining larger plackes are actually desirable. Toss with the cornmeal, flour, baing powder, sugar, and salt to combine.In a separate bowl, beat the eggs with a awhisk until frothy. Whisk in the cream, milk, and butter, make a well in the dry miture , add the liquids and stir with a few strokes, just until smooth. Let the batter sit for several minutes, ten cook on a hot waffle iron until well browned.Number of Servings: 4Recipe submitted by SparkPeople user SWENSONELF.

The nutritional information for very crisp oat and corn waffles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 459.3

• Total Fat: 22.0 g
• Cholesterol: 53.0 mg
• Sodium: 562.8 mg
• Total Carbs: 57.4 g
• Dietary Fiber: 4.0 g
• Protein: 10.5 g