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4 to 6 servings 1 cup enriched self-rising corn meal 1 cup sifted enriched self-rising flour 2 egg yolks, beaten 1 to 1 / cups milk '/ cup melted shortening 2 tablespoons sugar or oil 2 egg whites Combine corn meal, flour and sugar in mixing bowl. Blend together egg yolks, 1 cup milk and shortening or oil. Add liquid all at once to corn meal mixture, stirring until well blended. If necessary, add more milk to make a thin batter. Beat egg whites until stiff, but not dry, peaks form. Fold into batter. Bake in preheated waffle baker until steaming stops and waffle is golden brown.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
86.6%