Try these waffles whenever you normally would serve corn bread.
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
How to Make It
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.
Just like the notes on the recipe state, these waffles are a good substitute for corn bread. Serve them with chili, ribs, or even for breakfast. The portion sizes may vary. I ended up with 9 Belgian-size waffles.