CORNMEAL WAFFLES

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HAPPY INTERNATIONAL WAFFLE DAY!

To celebrate, we are making a boat ton of waffles. Two recipes, Chocolate Chip Waffles (my kids’ favorite - recipe to come in the following weeks) and Cornmeal Waffles with a spicey twist. Cornmeal Waffles are one of my favorites from way back. Taking a KitchenAid recipe from their Waffle Baker Use and Care guide as my base, I added/changed several ingredients to give it more of a Southwest vibe than it already had. With crispy edges from the cheese and a light texture, these are sure to be one of your favorites too.


RECIPE


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INGREDIENTS:

  • 1.5 Cups AP Flour

  • 1/2 Cup Cornmeal

  • 3/4 Cup Shredded Cheddar

  • 3/4 Cup Shredded Pepper Jack Cheese

  • 1 Tablespoon Baking Powder

  • 1/2 teaspoon Salt

  • 1/2 teaspoon each, Cayenne Pepper, Chile Powder, and Cumin

  • 1 2/3 Cup Milk

  • 2 Eggs

  • 2 Egg Whites

  • 1/3 Cup Vegetable Oil

  • 1/4 Cup Salsa Chunks - drain excess liquid


PROCESS


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STEP 1:

Whisk two eggs, milk, and salsa chunks until thoroughly combined.

In the original recipe, it called for two tablespoons of green chiles, but I used my favorite salsa chunks here - just drained off the excess liquid. Chipotles Chiles in Adobo Sauce would also be a good option for a little smokiness.


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STEP 2:

In a separate bowl, mix flour, cornmeal, spices, salt, and baking powder until combined.

Combine dry ingredients and wet ingredients and lightly mix. The mixture will be quite lumpy.


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STEP 3:

Add cheeses and oil to the mixture.

The original recipe called for all cheddar cheese, but I like pepper jack for the extra kick it gives. You can add any cheese you prefer, or no cheese at all.


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STEP 4:

Whisk two egg whites until stiff peaks form. Gently fold egg whites into the mixture until fully combined.


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STEP 5:

To bake, I set my waffle baker to 300°. Add one heaping 1/2 cup of the mix and bake each waffle for 3 minutes. All waffle bakers are different, so follow the instructions in your user guide.

Once baked, keep them warm in your oven (had my set at 170°) on a wire rack until you serve them.


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I serve this with sour cream, salsa, and fresh cilantro. In the plated image, I mixed 1/2 Cup Sour cream with 1/4 Cup hot Salsa and 1 Tablespoon Cilantro to top these beauties!

This is another versatile recipe.

Make it your own!

Enjoy!

#grayhairblogging #grayhaircooking


Nutritional Information*

Calories: 380 Fat: 31g Protein: 19g Fiber: 10g Carbohydrates: 31g

Servings: 6

Storage: Store in an airtight container for up to a week or freeze for up to 3 months.

*Nutritional Information is pulled from MyFitnessPal

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