This recipe is featured in our November 2017 Food + Entertaining article, Swanky Tailgating.
Corn and Jalapeño Waffles
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
- 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.