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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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    Serves: 9



    Units: US | Metric


    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


      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
    Total Fat 10.8 g
    Saturated Fat 3.1 g
    Cholesterol 52.6 mg
    Sodium 358.6 mg
    Total Carbohydrate 28.1 g
    Dietary Fiber 1.8 g
    Sugars 3.9 g
    Protein 7.7 g

    The following items or measurements are not included:

    xanthan gum

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