Jalapeno Cornbread 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.) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
722
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).