Chicken Cornbread Waffles

By Loretto J. Hulse, Herald food writer

The cover of the Tri-City Herald's Food & Wine section Oct. 21 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Chicken Cornbread Waffles

Ingredients

3/4 cup flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

1/4 teaspoon salt

1 egg, slightly beaten

2 tablespoons butter, melted

1 cup milk

1 (10.5-ounce) can cream of chicken soup

1 cup cubed, cooked chicken

3 tablespoons chopped chives or onion

Instructions

In a mixing bowl, whisk the flour with the cornmeal, baking powder and salt.

In a 2-cup measure, beat the egg and butter into the milk. Stir liquids into dry ingredients until blended.

Bake in a heated waffle iron until steaming stops and waffle is golden brown.

Meanwhile, heat soup with chicken and chives. Transfer waffles to plates and top with chicken mixture. Makes 4 servings.

Per serving: 393 calories (35 percent from fat), 15.2 g fat (6.8 g saturated, 4.5 g monounsaturated), 109.9 mg cholesterol, 20.1 g protein, 43 g carbohydrates, 1.5 g fiber, 1,202 mg sodium.

From: Pillsbury's Best of the Bake-Off Collection (Wiley, $29.95), a re-release of the 1959 classic.

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Tuesday, Oct. 20, 2009

Chicken Cornbread Waffles

By Loretto J. Hulse, Herald food writer