Savory Southwestern Waffles


This hearty and spicy cornmeal waffle can be eaten any time of day and is a nice substitute for cornbread when it's too hot out to use your oven. You can also add thinly diced onions or red pepper flakes to the batter if you wish. I like to serve these with jalapeno jelly for breakfast or chili for dinner, and sometimes I eat them with barbeque sauce slathered on top.

Prep Time:
10 mins
Cook Time:
3 mins
Total Time:
13 mins
10 waffles


  • 2 eggs, separated

  • 1 ¾ cups warm milk

  • cup butter, melted

  • 2 tablespoons honey

  • 1 ¼ cups cornmeal

  • 1 cup all-purpose flour

  • 4 teaspoons baking powder

  • 2 teaspoons salt

  • ½ cup corn

  • 2 green chile peppers, seeded and minced, or more to taste


  1. Preheat waffle iron according to manufacturer's instructions.

  2. Beat egg whites in a large bowl until fluffy. Fold in milk, butter, and honey. Add cornmeal, flour, baking powder, and salt, stirring slowly until batter is smooth. Fold in corn and green chile peppers.

  3. Scoop some batter onto waffle iron; cook until golden brown and crisp or until waffle iron stops steaming, 3 to 4 minutes. Repeat with remaining batter.

Cook's Notes:

Either white or yellow cornmeal will work in this recipe.

Substitute white sugar for the honey if desired.

Nutrition Facts (per serving)

224 Calories
9g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 224
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 24%
Cholesterol 57mg 19%
Sodium 738mg 32%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 5%
Total Sugars 7g
Protein 6g
Vitamin C 23mg 113%
Calcium 170mg 13%
Iron 2mg 11%
Potassium 169mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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