• 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 eggs, separated
  • 2 cups buttermilk*
  • 2 tablespoons vegetable oil

Mix flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Stir in egg yolks, buttermilk, and oil. Beat egg whites until stiff in a medium bowl using an electric mixer. Fold whites into batter, leaving a few fluffs.

*Plant-based milk such as almond milk may be substituted for buttermilk. Mix two cups of plant-based milk with 4 tablespoons of white or apple cider vinegar. Let sit for at least 15 minutes at room temperature before use.

Click here for more information on our Presto® Stuffler® stuffed waffle maker.