CORNMEAL WAFFLES
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
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
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.
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.
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.
STEP 4:
Whisk two egg whites until stiff peaks form. Gently fold egg whites into the mixture until fully combined.
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.
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