Corn Scallion Waffles

Preheat waffle maker. I set mine to the highest setting for crispy waffles.

In a large bowl, whisk flour, cornmeal, kosher salt, baking soda, sugar and cream of tartar until fully combined. Set aside.

In a medium bowl, whisk milk, eggs, lemon juice, oil and water until well mixed.

Pour wet ingredients into the large bowl of dry ingredients. Mix until everything is wet and combined. Do not beat out the lumps. Fold in the scallions.

Lightly spray burners of the waffle iron with oil. Pour in correct amount of batter according to waffle iron instructions. Cook until waffle maker says done (a minute or so more for extra crispy).

Serve hot and fresh with sour cream and additional diced scallions. These waffles can be frozen or refrigerated. They reheat nicely on a sheetpan in the oven at 425ºF for 5–6 minutes.