Ingredients
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1 cup cornmeal or 1 cup gluten free cornmeal
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1 cup all-purpose flour or 1 cup all purpose gluten-free flour
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2 1/2 teaspoons baking powder
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1 teaspoon xanthan gum, optional for gluten free only
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1 tablespoon sugar
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1 teaspoon cumin
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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5 tablespoons dry buttermilk
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1 1/4-1 1/2 cups water
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1/4 cup vegetable oil (I use coconut oil.)
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2 large eggs, separated
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1 medium ear corn on the cob, kernels cut off and cob scraped
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2/3 cup grated sharp cheddar cheese
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1 -2 medium jalapeno pepper, finely diced (Remove seeds and ribs for a milder flavor.)
Instructions
- In a large mixing bowl, blend together the cornmeal through buttermilk powder. In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks. Add the liquid ingredients to dry and combine thoroughly. Mix in additional water as needed to make a smooth batter. Stir in the corn, cheese and peppers. Beat the egg whites until stiff and fold into mixture.
- Preheat waffle iron as per manufacturers directions. Lightly coat with cooking spray. Spoon batter onto to hot waffle iron and bake until golden brown. Repeat for additional waffles.
- Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.