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:
19mins
SERVES:
9
YIELD:
9 waffles
UNITS:
US

Ingredients Nutrition

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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