Recipe compliments of JeanPatterson.com, home of Cooking Outside the Pizza Box

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Jalapeno-Cornmeal Waffles

Makes 12

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 jalapeno 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 degrees 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, jalapeno, 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 manufacturer's 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.

Calories: 104; Fat 2g (sat 0g); Protein 4g; Carb 17g; Fiber 1g; Chol 19mg; Sodium 124mg

"Waffles Galore"
Copyright 2002 by Vegetarian Times.
Originally published in Vegetarian Times, February 2002.
All rights reserved. For reprint information, contact Vegetarian Times.

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