(From Cooking Light)

Preparation time : 15-20 minutes Cooking time

soda, salt and pepper; stir well and set aside. In another bowl, combine buttermilk, zucchini, corn, onion, oil, and egg/substitute; add to dry ingredients, stirring until just moistened.

Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 c of batter per 4" waffle onto the waffle iron, spreading batter to edges. Cook 5 to 6 minutes per waffle or until steaming stops (or light goes out). Repeat procedure with remaining batter, keeping the cooked waffles warm. Serve with Pimento-Cheese Sauce. Pimento-Cheese Sauce Heat milk over medium-high heat in a small heavy saucepan to 180 deg or until tiny bubbles form around the edge (do not boil). Remove from heat. Pour into a small bowl; let cool 20 minutes.

Melt the margarine in saucepan over medium heat. Add flour, salt mustard, and pepper, and cook 1 minute, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat and add chees and pimento, stirring until cheese melts. Makes 1 cup.