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| Savory Southwestern Waffles |
"This hearty and spicy cornmeal waffle can be eaten any time of day and is a nice substitute for cornbread when it's too hot out to use your oven. You can also add thinly diced onions or red pepper flakes to the batter if you wish. I like to serve these with jalapeno jelly for breakfast or chili for dinner, and sometimes I eat them with barbeque sauce slathered on top."
Ingredients :
- 2 eggs, separated
- 1 3/4 cups warm milk
- 1/3 cup butter, melted
- 2 tablespoons honey
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1/2 cup corn
- 2 green chile peppers, seeded and minced, or more to taste
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 13M |
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- Preheat waffle iron according to manufacturer's instructions.
- Beat egg whites in a large bowl until fluffy. Fold in milk, butter, and honey. Add cornmeal, flour, baking powder, and salt, stirring slowly until batter is smooth. Fold in corn and green chile peppers.
- Scoop some batter onto waffle iron; cook until golden brown and crisp or until waffle iron stops steaming, 3 to 4 minutes. Repeat with remaining batter.
Notes :
- Either white or yellow cornmeal will work in this recipe.
- Substitute white sugar for the honey if desired.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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