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Waffles Too Good to be True




Source of Recipe


Internet


List of Ingredients




Three 6-ounce packages cornbread mix
One 16-ounce can whole corn (drained)
1 cup shredded colby/jack cheese
3 eggs
1 cup milk
3 teaspoons dry mustard
1 cup artichoke hearts, drained & chopped
1 cup chopped mushrooms
2 cups shredded colby/jack cheese

Cream Sauce:
3 Tablespoons butter
4 Tablespoons flour
1 cup half & half
1 cup chicken broth
2 egg yolks, beaten
2 cups chopped ham


Recipe



Mix the first 6 ingredients well and pour 1/2 into a 13 x 8-inch Pyrex baking dish sprayed with non-stick cooking spray. Layer the next three ingredients on top of above mixture. Spread remaining batter on top of last layer. Bake at 350 degrees for 35 minutes. Cool - this will later by cut for serving size slices - can be frozen for future use.

Cream Sauce: (to be served on top of above slices)Combine flour and melted butter in a 2-quart saucepan to make a roux. Stir in half & half and chicken broth and stir over medium heat to dissolve and thicken. Add egg yolks and ham and simmer 10 minutes.