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."
Added to shopping list. Go to shopping list.
Ingredients13 m servings 224
Original recipe yields 10 servings (10 waffles)
- Preheat waffle iron according to manufacturer's instructions.
- 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.
- 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.
You might also like
- Cook's Notes:
- Either white or yellow cornmeal will work in this recipe.
- Substitute white sugar for the honey if desired.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 224 calories; 8.5 31.8 5.7 57 738 Full nutrition
ReviewsRead all reviews 2
I made the recipe as written and this was super fun! I do not care for cornbread but made this for my husband. I did take a nibble but left the verdict up to the husband. I didn't care for the c...