Jalapeño Cornmeal Waffles

Ingredients:

1 cup unbleached all-purpose flour

3/4 cup yellow cornmeal

1 tablespoon sugar

1 teaspoon ground cumin

3/4 teaspoon baking soda

1 1/2 teaspoon salt

1 1/2 cups buttermilk

2 medium jalapeño peppers -- seeded, minced

2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil

1 large egg yolk

2 large egg whites

Preheat oven to 200 degrees.

Lightly coat waffle iron with cooking spray, and preheat.

In large bowl, whisk together flour, cornmeal, sugar, cumin, baking soda and salt.

In medium bowl, whisk together buttermilk, jalapeño, cilantro, oil and egg yolk. 

Add buttermilk mixture to flour mixture, whisking just until combined.

In small bowl, beat egg whites until soft peaks form. 

Gently fold into batter.

Ladle 2/3 cup batter (or amount recommended by manufacturer's directions for your waffle iron) into waffle iron. 

Close lid and cook until waffles are golden, about 3 to 4 minutes. 

Gently open lid and remove waffle with fork. 

Serve immediately or transfer to baking sheet and keep warm in oven. 

Repeat with remaining batter, lightly coating iron with cooking spray each time.

This recipe yields 12 waffles.

Per Waffle: 104 Cal; 4g Prot; 2g Total Fat (0 Sat. Fat); 17g Carb.; 19mg  Chol; 124mg  Sod.; 1g Fiber.

Comments: This spicy cornbread-like waffle is delicious with soup or vegetarian chili.  For added corn flavor, sprinkle a few fresh or thawed corn kernels on top of the batter before closing the waffle iron.

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