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Jalapeño-Cheddar Cornmeal Waffles
1 1/2 cups all-purpose flour 1 3/4 cups buttermilk
1 cup cornmeal 1/3 cup vegetable oil or butter, melted
1 tsp. baking powder 1 cup (4 ounces) shredded sharp
3/4 tsp. baking soda Cheddar cheese
3/4 tsp. salt 1/4 cup thinly sliced green onions
3 large eggs, separated 1 to 2 minced jalapeño peppers
Appetizer Toppings (optional): crème fraiche, diced tomatoes, fresh cilantro
In large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt to
blend thoroughly. In mixer bowl, beat egg whites just until stiff peaks form; set aside.
Whisk together egg yolks, buttermilk and vegetable oil. Using rubber spatula, stir milk
mixture into flour mixture, blending just until dry ingredients are moistened. (There
should still be small lumps; do not over mix.) Stir in cheese, green onions and jalapeños.
Fold in beaten egg whites until combined. Pour batter onto hot, greased waffler and
bake. For use as appetizers, cut waffles into 8 wedges. Dollop each with crème fraiche;
garnish with tomato and cilantro, if desired. Serve immediately.
Makes about 4 1/2 cups batter
Crispy Cornmeal Waffles
Omit cheese, green onions and jalapeño peppers. Add 2 tablespoons granulated sugar to
dry ingredients. Mix and bake as directed. Serve, drizzled with honey, if desired.
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