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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 02, 2014

      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.

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    • on September 04, 2012

      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.

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    • on November 19, 2011

      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.

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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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