SEARCH
More 2 Photos

Savory Southwestern Waffles Recipe

Recipe by: Medea Wolff

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook3 m
  • Ready In13 m
  • 1Preheat waffle iron according to manufacturer's instructions.
  • 2Beat 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.
  • 3Scoop 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.
Footnotes
  • Cook's Notes:
  • Either white or yellow cornmeal will work in this recipe.
  • Substitute white sugar for the honey if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
Ingredients
  • 10 servings
  • 224 cals
  • 2 eggs, separated
  • 1 3/4 cups warm milk
  • 1/3 cup butter, melted
  • 2 tablespoons honey
  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 cup corn
  • 2 green chile peppers, seeded and minced, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    224
    11%
  • Fat:
    8.5
    13%
  • Carbs:
    31.8
    10%
  • Protein:
    5.7
    11%
  • Cholesterol:
    57
    19%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like