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Corn and Jalapeño Waffles

Yield 14 servings (serving size: 2 pieces)
Try these waffles whenever you normally would serve corn bread.

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

Nutrition 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

How to Make It

  1. Coat a waffle iron with cooking spray, and preheat.

  2. 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.

  3. 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.