| This recipe is liked by 0 person(s). |
Cornbread Waffles with Apple-Cinnamon Syrup
Nb persons: 6
Yield: 2 (4") waffles
Preparation time:
Total time: 30 minutes
Source: Betty Crocker Holiday Recipe Collection magazine 2008
| Apple-Cinnamon: | |
| 1 c. | cinnamon and spice apple pie filling with more fruit |
| 1 c. | maple-flavored syrup |
| Waffles: | |
| 1 1/2 c. | Original Bisquick mix |
| 1/2 c. | cornmeal |
| 1 tsp. | ground cinnamon |
| 1 1/3 c. | skim milk |
| 2 Tb. | canola oil |
| 1 | egg |
In a medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on HIGH 2-3 minutes or until warm; set aside. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil.) In a medium bowl, stir waffle ingredients with wire whisk or fork until blended. For each waffle, pour batter onto center of hot waffle maker. Close lid of waffle maker. Bake 3-5 minutes or until steaming stops. Carefully remove waffle. Serve waffles with syrup.
Each serving=440 calories
Storage: Stack cooled waffles between sheets of waxed paper. Wrap in foil and freeze. To reheat, unwrap waffles and remove waxed paper. Microwave uncovered on HIGH, or heat them in the oven for a few minutes until hot.
Leftover pie filling makes a terrific ice cream topper or spooned over angel food or pound cake. Tightly covered, the pie filling should keep up to a week in the refrigerator.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe