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Whip the egg whites and sugar until medium-stiff peaks form.
In a separate bowl, whisk the buttermilk, egg yolk, and melted butter until evenly combined.
In a separate bowl, combine the flour, masa harina, baking powder, baking soda, and salt.
Alternate whisking in ½ cup of water and the buttermilk mixture. Fold in the egg white mixture. Allow the batter to sit at room temperature for at least 10 minutes for the corn to soften. The batter will be thick, as the masa harina will absorb much of the liquid.
Follow your waffle maker’s instructions for baking, and serve with your favorite toppings.