Jalapeno Cornbread Waffles

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.

• Ready In: 19 mins
• Serves: 9
• Yields: 9 waffles

Ingredients

• 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 baking powder
• 1  teaspoon xanthan gum, optional for gluten free only
• 1  tablespoon sugar
• 1  teaspoon cumin
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 5  tablespoons dry buttermilk
• 1 1⁄4-1 1⁄2 cups water
• 1⁄4 cup  vegetable oil (I use coconut oil.)
• 2  large eggs, separated
• 1  medium  ear  corn on the cob, kernels cut off and cob scraped
• 2⁄3 cup  grated sharp cheddar cheese
• 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.