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