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CORNBREAD WAFFLES 
1 1/2 cups cornmeal
1/2 cup flour (all purpose or cake flour)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
6 tablespoons butter, melted
1 1/2 cups frozen white shoepeg corn, thawed

Stir together first 5 ingredients in a large bowl.

Beat eggs, gradually adding sugar until light and frothy. Stir baking soda into buttermilk. Combine all ingredients and stir just until it comes together, some lumps will remain.

Pour onto preheated seasoned waffle iron, filling 3/4 full and bake until steaming begins to stop.

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