Spicy Cornmeal Waffles Recipes

SPICY CORNMEAL WAFFLES

Steps:

• Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, cornmeal, buttermilk, oil, egg, chili powder and cumin until blended. Stir in shredded cheese. Let stand 10 minutes, allowing cornmeal to soften.
• Pour about 1/2 cup batter onto center of hot waffle maker; spread batter to 1/2 inch from edge. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake according to manufacturer's directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.
• Top each waffle with 1/4 cup pico de gallo, 3 slices avocado, 1 heaping tablespoon cilantro and 1 heaping tablespoon queso fresco. Serve warm.

CORNMEAL WAFFLES WITH SPICY CHILI

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
• Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.
• Spicy Chili:
• In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
• Stir in beans, tomato sauce, corn, diced tomatoes and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron, and coat with cooking spray.
• In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
• Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

CORNBREAD WAFFLES WITH CHILI RECIPE BY TASTY

Steps:

• Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
• In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
• Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
• Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
• Enjoy!

CORNMEAL BLENDER WAFFLES

Steps:

• Preheat your waffle maker and set oven temp to"warm" (so you can keep the waffles warm while the others are cooking).
• Place all ingredients in a blender container.
• Cover and process at med-high speed until dry ingredients are moistened.
• Do not overblend.
• Pour 1/2 cup (125 ml) batter over grids.
• Close waffle maker gently and bake until steam no longer escapes (about 3-5 min).
• Remove waffle with a fork and place on baking sheet to keep warm in the oven.
• Garnish as desired and Enjoy!

SAVORY SOUTHWESTERN WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• Beat egg whites in a large bowl until fluffy. Fold in milk, butter, and honey. Add cornmeal, flour, baking powder, and salt, stirring slowly until batter is smooth. Fold in corn and green chile peppers.
• Scoop some batter onto waffle iron; cook until golden brown and crisp or until waffle iron stops steaming, 3 to 4 minutes. Repeat with remaining batter.

SPICY SWEET CORN WAFFLES

Steps:

• Heat 6-inch Belgian waffle maker (grease or spray before heating if necessary).
• In blender, place chipotle peppers and milk. Cover; blend until smooth.
• In large bowl, mix remaining ingredients; add blended milk and peppers. Stir until combined. Pour about 3/4 cup of the batter onto hot waffle maker. Close cover; cook until steam stops coming from the sides and waffle is golden brown. Continue until all of the batter has been used.
• Serve with maple syrup.

CRISPY CORNMEAL WAFFLES

Steps:

• Preheat waffle iron.
• Set oven on low to keep waffles warm after they are cooked.
• Mix the dry ingredients together.
• In another bowl, mix the all the wet ingredients together including the melted butter.
• Pour the wet into the dry and mix just until they are combined.
• Lightly spray your waffle iron with non-stick and pour about 1/2 c.
• batter for each waffle.
• Cook until browned and crisp.
• NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.

SCALLION CORNMEAL WAFFLES

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
• In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
• Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
• Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
• Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

CORNMEAL WAFFLES

Steps:

• Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
• Beat the egg yolks and add them to the cornmeal mixture, stirring.
• Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.