Corn Waffles with Cheese Dip

Ingredients

• 125 g butter
• 0.5 TL salt
• 4 eggs (separated)
• 150 g cornmeal
• 50 g wheat flour
• 1 tsp Baking powder
• 50 g cornstarch
• 250 ml milk
• cooking oil (for greasing)
• 1 small onion
• 50 g soft butter
• 250 g ripe Camembert cheese
• 20 ml white beer
• a pinch ground cumin
• pepper (ground)
• sunflower seeds (for sprinkling)

Instructions

1. 1.

   For the batter, beat the butter with salt and yolks until creamy. Mix flour, baking powder, and cornstarch, then alternately fold into the butter mixture with milk. Whisk egg whites to stiff peaks and fold in.

2. 2.

   Preheat the waffle iron and lightly grease it. Cook each waffle until golden yellow and let cool slightly.

3. 3.

   For the cheese dip, peel and finely chop the onion. Whisk soft butter until frothy, then stir in diced camembert, onion, white beer, and cumin with a fork until creamy. Add more beer if needed. Season with salt and pepper, serve over waffles, and sprinkle sunflower seeds.