Corn and Jalapeño Waffles

This recipe is featured in our November 2017 Food + Entertaining article, Swanky Tailgating.

Corn and Jalapeño Waffles
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Corn and Jalapeño Waffles

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Servings

14

servings

ingredients

  • Cooking spray

  • 1 ¾ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon ground cumin

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups low-fat buttermilk

  • 1 tablespoon vegetable oil

  • 1 large egg

  • ¼ cup minced jalapeño pepper

  • 1 (11-ounce) can whole-kernel corn, drained

Directions

  • Coat a waffle iron with cooking spray and preheat.
  • Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl.
  • Place buttermilk, oil and egg in a medium bowl; stir well with a whisk. Add buttermilk mixture to flour mixture; stir until smooth. Fold in jalapeño and corn.
  • Spoon about ½ cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter. Cut each waffle into 4 pieces.

Notes