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    You are in: Home / Recipes / Jalapeno Cornbread Waffles Recipe
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    Jalapeno Cornbread Waffles

    Jalapeno Cornbread Waffles. Photo by Baby Kato

    1/4 Photos of Jalapeno Cornbread Waffles

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    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    15 mins

    4 mins

    PaulaG's Note:

    These are a delicious savory waffle that can be used as a bed for your favorite chili or meat gravy. They also make a mean sandwich when split in half. The recipe has the instructions for both gluten free and regular. Leftovers can be stored in a sealed plastic bag and toasted as needed.

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    Ingredients:

    Serves: 9

    Yield:

    waffles

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl, blend together the cornmeal through buttermilk powder. In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks. Add the liquid ingredients to dry and combine thoroughly. Mix in additional water as needed to make a smooth batter. Stir in the corn, cheese and peppers. Beat the egg whites until stiff and fold into mixture.
    2. 2
      Preheat waffle iron as per manufacturers directions. Lightly coat with cooking spray. Spoon batter onto to hot waffle iron and bake until golden brown. Repeat for additional waffles.
    3. 3
      Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.

    Ratings & Reviews:

    • on May 02, 2014

      55

      What great waffles Paula. I made them as written but substituted fresh cilantro for the cumin, (I find its flavor too strong for me) used all purpose flour, and normal buttermilk. What a great recipe, the waffles are light and tender, with a nice crispy outside. Lots of great flavors in these babies. I served them with homemade strawberry lemon syrup for a real treat. Thank you for sharing your recipes, I will be making these often. Kudos for making it into my Favorites for 2014. Made for Spring Pac 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2012

      55

      Made for breakfast. No xanthan gum. Mozzerella all I had so used instead of sharp. Only corn I had was frozen. OK for breakfast, I heated a bit of chili and these are MUCH better as intended as a savory. Nice texture and flavor. Cheddar will be better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2011

      55

      Corn is out of season now so I used frozen corn (thawed) in place of corn on the cob. Other than that, I made the recipe as written. This makes a wonder change of pace from the usual cornbread. The flavor was delicious and it made the perfect bread choice to accompany bean soup. Made for November 2011 Aus/NZ Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Jalapeno Cornbread Waffles

    Serving Size: 1 (108 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 237.7
     
    Calories from Fat 98
    41%
    Total Fat 10.8 g
    16%
    Saturated Fat 3.1 g
    15%
    Cholesterol 52.6 mg
    17%
    Sodium 358.6 mg
    14%
    Total Carbohydrate 28.1 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.9 g
    15%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    xanthan gum

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