Corn Waffles (2 servings) 1 cup Bisquick baking mix 1 cup fine corn meal 1/2 Tablespoon baking powder 1 teaspoon salt 2 eggs -- separated 2 Tablespoons heavy cream plus milk to moisten 1 Tablespoon butter -- melted Mix all ingredients except egg whites, adding enough milk to make the consistency of pancake batter. Beat egg whites until stiff and fold into batter. Bake in pre-heated waffle iron when ready to serve. Be sure to spray iron with vegetable oil This is a specialty dish at the Oaks Victorian Inn Bed and Breakfast in Christiansburg, Virginia. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 127. Submitted 4/28/2002.