Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Try these waffles whenever you normally would serve corn bread.
Ingredients[]
- Cooking spray
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cumin
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg, lightly beaten
- 1/4 cup minced seeded jalapeño pepper
- 1 (11-ounce) can whole-kernel corn, drained
Directions[]
- Coat waffle iron with cooking spray, and preheat.
- Lightly spoon flour into a dry measuring cups, and level with a knife.
- Combine flour and next 4 ingredients in a large bowl.
- Place buttermilk, oil, and egg in a medium bowl; stir well with a whisk.
- Add buttermilk mixture to flour mixture; stir until smooth.
- Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.
- Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
- Cut each waffle into 4 pieces.
Yield: 14 servings (serving size: 2 pieces)