This spicy cornbread-like waffle is delicious with soup or vegetarian chili. For added corn flavor, sprinkle a few fresh or thawed corn kernels on top of the batter before closing the waffle iron.
- 1 cup unbleached all-purpose flour
- 3/4 cup yellow cornmeal
- 1 Tbs. sugar
- 1 tsp. ground cumin
- 3/4 tsp. baking soda
- 1 1/2 tsp. salt
- 1 1/2 cups buttermilk
- 2 medium jalapeño peppers, seeded and minced
- 2 Tbs. chopped fresh cilantro
- 1 Tbs. vegetable oil
- 1 large egg yolk
- 2 large egg whites
1.Preheat oven to 200°F. Lightly coat waffle iron with cooking spray, and preheat.
2.In large bowl, whisk together flour, cornmeal, sugar, cumin, baking soda and salt.
3.In medium bowl, whisk together buttermilk, jalapeño, cilantro, oil and egg yolk. Add buttermilk mixture to flour mixture, whisking just until combined.
4.In small bowl, beat egg whites until soft peaks form. Gently fold into batter.
5.Ladle 2/3 cup batter (or amount recommended by manufacturers directions for your waffle iron) into waffle iron. Close lid and cook until waffles are golden, about 3 to 4 minutes. Gently open lid and remove waffle with fork. Serve immediately or transfer to baking sheet and keep warm in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.
- Serving Size: Makes 12
- Calories: 104
- Carbohydrate Content: 17 g
- Cholesterol Content: 19 mg
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Sodium Content: 124 mg