|Flour||1 1⁄8 Cup (18 tbs), sifted|
|Baking powder||2 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sweet corn||2 Cup (32 tbs), canned or freshly grated|
|Melted butter/Margarine||4 Tablespoon|
1. Heat the waffle iron.
2. Sift all the dry ingredients together. Beat the eggs well and combine with the milk; add to the dry mixture, beating until smooth.
3. Drain the corn and add to the mixture. Stir in the cooled butter or margarine.
4. Pour the batter into the hot iron, filling each compartment two-thirds full (about 1 tablespoon of batter in each will do this). Cover and bake 3 to 5 minutes, until waffles are golden brown.