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Corn and Jalapeño Waffles

Corn and Jalapeño Waffles

Try these waffles whenever you normally would serve corn bread.

Cooking Light JANUARY 2003

  • Yield: 14 servings (serving size: 2 pieces)

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.

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 18%
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.8g
  • Carbohydrate: 17.4g
  • Fiber: 1.1g
  • Cholesterol: 17mg
  • Iron: 1mg
  • Sodium: 289mg
  • Calcium: 83mg
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Corn and Jalapeño Waffles recipe

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