1 cup cornmeal or 1 cup
gluten free cornmeal
1 cup all-purpose flour or 1 cup
all purpose gluten-free flour
2 1/2 teaspoons
xanthan gum, optional for gluten free only
1 1/4-1 1/2 cups
( I use coconut oil.)
ear corn on the cob, kernels cut off and cob scraped
grated sharp cheddar cheese
1 -2 medium
jalapeno pepper, finely diced
( Remove seeds and ribs for a milder flavor.)
- 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.
- 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.
- Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.