Jalapeno Cornbread Waffles

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

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.)

Recipe

• 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.