Cornbread Waffles With Jalapenos Vegan Recipes

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JALAPENO CORNBREAD WAFFLES



Jalapeno Cornbread Waffles image

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.

Provided by PaulaG

Categories     Quick Breads

Time 19m

Yield 9 waffles, 9 serving(s)

Number Of Ingredients 15

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.)

Steps:

  • 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.

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