Golden Cornmeal Waffles

• 1 1/3 cups fine stone-ground yellow cornmeal
• 1 cup unbleached all-purpose flour
• 2 1/2 tablespoons sugar
• 1 3/4 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 2 large eggs, separated
• 2 1/3 cups buttermilk, at room temperature
• 6 tablespoons unsalted butter, melted and cooled slightly

1. Preheat your waffle iron.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda until well combined.
3. In a medium bowl, whisk the egg yolks and buttermilk until combined.
4. Gradually whisk in the butter.
5. Pour the liquid ingredients into the dry ingredients and whisk gently just until the batter is evenly moistened.
6. Its fine if some small lumps remain.
7. The batter will be quite thick.
8. In a clean medium bowl, with a clean whisk, rotary beater or handheld mixer, beat the egg whites until they hold soft peaks.
9. Using a rubber spatula, slide the beaten whites onto the batter and gently fold them in.
10. Pour a generous 1/2 cup of the batter (or the waffler manufacturers recommended amount) into the center of the waffle iron.
11. Use the rubber spatula to spread the batter to about 1/2 in from the wafflers edge.
12. Close the lid and bake the waffle to the desired doneness.
13. Remove the waffle and let it cool for a minute or so on the wire rack before serving.
14. Or set it on the wire rack and slide the baking sheet into the oven to keep the waffle warm.
15. Bake the remaining batter, allowing each waffle to cool a bit before serving, or transferring each one to the rack in the oven.

stoneground yellow cornmeal, flour, sugar, baking powder, salt, baking soda, eggs, buttermilk, unsalted butter

Taken from www.foodrepublic.com/recipes/golden-cornmeal-waffles-recipe/ (may not work)