Okay, I don't usually post two recipes in a row, but I just had to sharethis one! After I saw this recipe over at Stevie's blog, I picked up a box
of Bisquick, which I don't normally use. And yesterday, I stopped by
our local corn stand for some lovely fresh Ohio corn. These were a
heavenly treat this morning! Thanks, Stevie!
Stevie Wren's Cheesy Corn Waffles
2 cups of Bisquick
2 eggs beaten
8 oz. grated cheddar cheese
1 bag of white shoe peg corn (I used 3 large ears fresh corn)
1 tablespoon chopped jalapenos (I omitted)
1 cup buttermilk or more for right consistency (I used 1%)
2 tbs oil
I made them with a stove top Belgian waffler, left out the peppers and
served them with hot 100% pure maple syrup. They're the perfect
combination of crunchy on the outside and moist on the inside and the
fresh corn and maple complimented each other nicely.
My mouth is watering....have any still hot...I'll be right there!
ReplyDeleteBeautiful photography, too! :)
Oh my stars, you're killing me! Between the pie on the side bar, and these delicious looking waffles...I can't wait to try both!
ReplyDeleteHappy weekend!
Too funny, I'm checking what's new in the blogosphere while my last waffle warms up in the toaster oven.
ReplyDeleteMmmmmm, your slight changes sound good too. I may have to try your version next time I make these. I'm glad your crew like them. I have another yummy recipe to share soon. I bought the ingredients last night.
Hmmmm...What a nice presentation...love the plate. ...you are so good at this Willow...I should think dining in your home a special delight.
ReplyDeleteStevie, I am really glad I tried these! They are wonderful!!! Thank you SO much! :D
ReplyDeleteDeeDee, thank you!! Pop on over to the Manor for dinner tonight! :)
Mmmmm...and i bet it must smell wonderful too !
ReplyDelete:-)
i love waffles but funnily never make them. I should definitely try your recipe!
Wish I were there to eat those wondeful looking waffles.
ReplyDeleteYum Yum!
Come on over! I'll pop a few of the leftovers in the toaster! :)
ReplyDeleteThis looks great as well...Your photography always adds so much to these dishes...Yum...Yum....!!! Bisquick really does have some great recipes...Your presentations are always perfect!
ReplyDeleteSTOP. NOW. I cannot take it I am salivating ... and I am not cooking ... so can you come over and whip some of both for me? Please.
ReplyDelete:-Daryl
After reading Stevie's post and now yours I'm really moaning because I gave my waffle iron to the thrift store. Drat!
ReplyDeleteYum, yum, yum and yum again to the previous post.
ReplyDeleteAnd how fascinating your post on the carriage excavation. I'm behind on my comments. Thanks for such interesting and diverse posts !!!I always learn lots when I stop by Willow Manor xo S & Winnie Dixon.
You terrible, terrible woman! My grandchildren like their Oma to look comfortable not gross.Once you rech a certain age, tonnage is not an easy horse to rein in. Is this the start of obesity warfare?.....spot of silent drooling....What's Bisquick anyway? It hasn't reached this faraway colony. Plz enlighten me on content, who cares if the word goes pearshaped! Lovely photo.
ReplyDeleteWaffles always get my vote!
ReplyDeleteWe used to make waffles all the time, and this makes me want to do 'em again. Lately it's been meyer lemon blueberry pancakes...or french toast with orange zest on the weekends. this sounds yummy--thanks for another good recipe Stevie and Willow!!
ReplyDeleteThe great thing about breakfast foods is that you can enjoy them at any meal. I took by daughter to our favorite pancake house, Walker Brothers, last Sunday and she had a Belgian Waffle with strawberries, ice cream and whipped cream. She throughly enjoyed the experience.
ReplyDeleteThat was just waffle.
ReplyDeleteArija, sorry about that. I am torturing those of us who want to cut back on these kinds of foods...including myself. heehee. Bisquick is a boxed pancake mix with the leavening agent and shortening already mixed in. You just add eggs and milk.
ReplyDeleteI can't resist recipes. We went out yesterday and selected all of the ingredients for the ham and olive loaf. I'll try it today.
ReplyDeleteMartha has a new rule at the house. If I buy a cookbook at a 'flea market' or Antique store, I have to cook at least 2 new recipes out of it.
It's "Honeybaked" ham, grilled, and scrambled eggs this morning.
Come visit anytime,
Troy and Martha
Lovely, lovely images - and wouldn't I be a hero to produce those waffles here! Not going to happen, but still...
ReplyDeleteYummy! Good to see home-cooked foods after having been on the road. Just returned from a 10-day trip in the Carolinas and catching up. Always refreshing to visit your blog.
ReplyDeleteHow coincidental! My daughter called me this morning to tell me that a new waffle stand opened up near her house in Portland (OR). They serve a variety of waffles with a huge list of toppings "fillings" to chose from. My daughter called as she was enjoying her maple bacon waffle filled with fresh peaches and creme. Apparently they waffle once cooked is folded into a cone. I love waffles and now I am dying to trying the corn waffle too.
ReplyDeleteAll of this reminded me that I owe you a recipe.
Tomato Soup of Provence
1/4 c. olive oil
4 large leeks, trimmed and minced
2 fennel bulbs
8 cloves of garlic
3 carrots, peeled and minced
1/4 c. minced rosemary
1/4 c. minced thyme
2 T. orange zest
12 medium vine-ripened tomatoes,seeded and cut into pieces
1 c. dry white wine
4 c. chicken stock
salt and pepper to taste
Pistou or pesto
Creamed Goat Cheese
Heat the olive oil in a large pot. Add the leeks, fennel, garlic, carrots, rosemary, thyme and orange zest and saute until the vegetables are soft. Add tomatoes, wine and stock. Season with salt and pepper. Bring the soup to a boil and the simmer uncovered for 45 minutes. Puree half of the soup and then recombine it with the remaining soup. To serve, top with creamed goat cheese and pesto. Swirl the two with a knife for a beautiful presentation.
Hope you enjoy!
Thank you Jojo! This recipe looks absolutely scrum-dilly!!! I will have to make some soon. :)
ReplyDeleteLooks delicious, but what REALLY caught my eye is your china...blue and white, with a ridged border....it's gorgeous.
ReplyDeleteSara, thank you! It'a an old pattern that's been around a long time called "Blue Denmark". I absolutely love it. And best of all...I got it at TJ Maxx!:)
ReplyDelete