Breakfast
Spicy Cornmeal Waffles
Makes 8 waffles
Spicy Cornmeal Waffles
Makes 8 waffles
These crispy, savory waffles are good to serve with soup or your favorite chili in place of cornbread or muffins. You may also try them with scrambled eggs and bacon for brunch.
Nutritional information per waffle:Calories 396 (50% from fat)
carb. 42g
pro. 9g
fat 23g
sat. fat 3g
chol. 73mg
sod. 341mg
calc. 194mg
fiber 3g
carb. 42g
pro. 9g
fat 23g
sat. fat 3g
chol. 73mg
sod. 341mg
calc. 194mg
fiber 3g
Ingrédients
- 2cups yellow cornmeal
- 1cup unbleached, all-purpose flour
- 1tablespoon granulated sugar
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 2½cups buttermilk
- 3large eggs
- ⅔cup vegetable oil
- ⅓cup pickled jalapeños, finely chopped
Preparation
- 1. Combine the dry ingredients in a large
- mixing bowl; whisk to blend. In either a large
- measuring cup or separate mixing bowl,
- combine the liquid ingredients and whisk to
- combine. Add the liquid ingredients to the dry
- and whisk until some lumps remain. Fold in
- the chopped jalapeños.
- 2. Preheat the waffle maker to Setting 5.
- 3. Pour a scant cup of batter onto the center of
- the bottom waffle plate. Close the waffle maker
- and turn clockwise to flip. Open the second
- waffle plate and add another scant cup of
- batter onto the center of that plate, close and
- turn clockwise to flip. When the waffles are
- ready, carefully open the waffle maker and
- remove baked waffle. Then turn and open
- the second waffle plate to remove the second
- waffle. Repeat with remaining batter.
- 4. For best results, serve immediately.
