Author Notes
Jalepeno-corn waffle topped with refried beans, pico de gallo, avocado and an over-easy egg. View this recipe and more at www.nomappetit.com —Kelli
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Ingredients
- Jalepeno Corn Waffles
-
1 cup
AP flour
-
1/2 cup
yellow corn meal
-
1/2 tablespoon
baking powder
-
1
egg, beaten
-
1 1/2 tablespoons
canola oil
-
1 cup
low-fat buttermilk
-
1/4 cup
shredded pepper jack cheese
-
2 tablespoons
jalepeno, seeded and minced (or to taste)
-
1 pinch
sugar
-
salt and pepper to taste
- Toppings (use as many as you like)
-
refried beans
-
salsa
-
pico de gallo
-
avocado or guacamole
-
over-easy or poached egg
-
shredded or crumbled cheese, cheddar, jack, cotija
-
sour cream
-
cilantro
-
lime juice
Directions
-
Preheat waffle iron per manufacturer's instructions.
-
In a large mixing bowl, mix all dry ingredients.
-
Add egg, oil, buttermilk, jalapeno, cheese and sugar.
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Season with salt and pepper and stir well to combine.
-
Spray heated waffle iron with cooking spray and pour 1/2 cup of batter into iron and cook until golden brown; repeat until all batter has been used. (Note: Depending on the size of your waffle maker, you may need to use more or less batter per waffle)
-
Top waffle with refried beans, fried egg, pico de gallo, avocado, and cilantro (or toppings of choice).
-
Serve immediately.
-
NOTE: These waffles can be frozen in plastic bags after they are cooked and defrosted and reheated in the waffle iron, toaster or oven.
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