Tuesday, July 21, 2009

Jalapeno Cornmeal Waffles

Waffles aren't just for breakfast anymore - these zesty waffles are terrific with barbecue, fish and seafood, creamed chicken and other creamed dishes usually served on toast points, and other lunch or dinner fare. And of course you can also enjoy them with breakfast: Serve as the base for eggs (poached, fried, soft-boiled or scrambled), or slather with maple butter and serve with a side of sausage for a mouthwatering contrast of sweet, spicy and savory! This recipe makes about 8 waffles.

2 eggs (or the equivalent in egg substitute like Egg Beaters)
1 cup flour
1 cup cornmeal
1/2 tsp salt
1 tsp baking soda
2 cups buttermilk
1/3 cup canola oil
1 to 2 jalapeno peppers, deseeded and diced

Preheat your waffle iron. In a large bowl, beat the eggs and then mix in all remaining ingredients EXCEPT the jalapenos (it's best if you use an electric mixer to beat until smooth). Stir in the jalapenos into the batter. Using a ladle or cup, pour the batter onto the center of the hot waffle iron and bake until the steaming stops (about 5 minutes). Gently remove each waffle onto a plate or serving dish until all waffles are cooked. You can hold them in a warm oven (about 200 degrees) while you finish cooking - just make sure you use an oven-safe dish for the waffles.

Zestfully yours,
Carolina Sauce Co., Inc.

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