Jalapeno Cornbread Waffles

By PaulaG on October 07, 2011

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Ingredients

    1. 236.59 ml cornmeal or 236.59 ml gluten free cornmeal
    2. 236.59 ml all-purpose flour or 236.59 ml all purpose gluten-free flour
    3. 12.32 ml baking powder
    4. 4.92 ml xanthan gum, optional for gluten free only
    5. 14.79 ml sugar
    6. 4.92 ml cumin
    7. 1.23 ml baking soda
    8. 2.46 ml salt
    9. 73.94 ml dry buttermilk
    10. 295.73-354.88 ml water
    11. 59.14 ml vegetable oil ( I use coconut oil.)
    12. 2 large eggs, separated
    13. 1 medium ear corn on the cob, kernels cut off and cob scraped
    14. 158.51 ml grated sharp cheddar cheese
    15. 1-2 medium jalapeno pepper, finely diced ( Remove seeds and ribs for a milder flavor.)

Directions

  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. 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. Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.
 
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