Cornmeal waffles

• 1 cup cornmeal, preferably of a stone-ground variety
• 1 1/2 cups boiling water
• Salt to taste, if desired
• 1/4 cup solid white shortening
• 2 eggs, separated
• 1 cup flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 cup buttermilk

1. Put the cornmeal in a saucepan and pour the boiling water over it.
2. Stir in the salt and shortening.
3. Set the saucepan in a basin of simmering water and cover.
4. Let cook, stirring occasionally, about 10 minutes.
5. Remove from the heat.
6. Beat the egg yolks and add them to the cornmeal mixture, stirring.
7. Sift together the flour, baking soda and baking powder.
8. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture.
9. Beat the egg whites until stiff and fold them into the mixture.
10. There should be about four and one-half cups.
11. Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron.
12. The volume will depend on the size of the iron.
13. Cover and cook according to the manufacturer's instructions.

cornmeal, boiling water, salt, solid white shortening, eggs, flour, baking soda, baking powder, milk, buttermilk

Taken from cooking.nytimes.com/recipes/6373 (may not work)