236.59 ml cornmeal or 236.59 ml
gluten free cornmeal
236.59 ml all-purpose flour or 236.59 ml
all purpose gluten-free flour
xanthan gum, optional for gluten free only
( I use coconut oil.)
ear corn on the cob, kernels cut off and cob scraped
grated sharp cheddar cheese
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.