Jalapeño-Cornmeal Waffles

Recipe Ingredients

1 cup	62g / 2.2oz	Unbleached all-purpose flour
3/4 cup	46g / 1.6oz	Yellow cornmeal
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Ground cumin
3/4 teaspoon	3.8ml	Baking soda
1 1/2 teaspoons	7.5ml	Salt
1 1/2 cups	355ml	Buttermilk
2 cups	186g / 6.6oz	Jalapeño peppers - seeded, minced (medium)
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Egg yolk (large)
2 tablespoons	30ml	Egg whites (large)

Recipe Instructions

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.

Source:
Vegetarian Times, February 2002

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