Crisp Cheddar-Cornmeal Waffles

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
• 1/2 cup chopped toasted pecans
• 3 large eggs
• 1 cup buttermilk
• 1 cup club soda
• 1/3 cup canola or vegetable oil

1. Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
2. Spoon a heaping 1 cup batter evenly onto a preheated, lightly greased waffle iron. Cook 5 to 10 minutes or until crisp and done. Repeat with remaining batter.
3. Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200u0b0 until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.
4. Note: To make Belgian waffles, spoon 2 cups batter into a preheated, greased Belgian waffle iron with 4 square grids. Cook until crisp and done.

flour, yellow cornmeal, baking powder, baking soda, salt, cheddar cheese, pecans, eggs, buttermilk, club soda, vegetable oil

Taken from www.myrecipes.com/recipe/crisp-cheddar-cornmeal-waffles (may not work)