Corn and Jalapeño Waffles

recipe
Try these waffles whenever you normally would serve corn bread.

Yield:

14 servings (serving size: 2 pieces)

Recipe from

Nutritional Information

Calories 104
Caloriesfromfat 18 %
Fat 2.1 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.7 g
Protein 3.8 g
Carbohydrate 17.4 g
Fiber 1.1 g
Cholesterol 17 mg
Iron 1 mg
Sodium 289 mg
Calcium 83 mg

Ingredients

Cooking spray
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cumin
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1/4 cup minced jalapeño pepper
1 (11-ounce) can whole-kernel corn, drained

Preparation

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 1/2 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.

Note:

Robin Vitetta-Miller,

January 2003
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