Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 1-2 jalapeños, seeded and finely chopped
- Optional: 1/2 teaspoon smoked paprika for extra depth
For those who love experimenting, you can substitute the cheddar with Monterey Jack for a different flavor profile, or add a touch of honey to the batter for a sweet contrast to the spicy jalapeños.
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, eggs, and melted butter. Stir until the ingredients are thoroughly combined.
- Pour the wet ingredients into the dry ingredients, mixing just until combined. It’s okay if there are a few lumps.
- Gently fold in the shredded cheddar cheese and chopped jalapeños. If you’re using smoked paprika, add it at this stage for an extra layer of flavor.
- Lightly grease your waffle iron with cooking spray or a little butter. Pour the batter onto the hot waffle iron, using a spatula to spread it evenly.
- Cook until the waffles are golden brown and crisp, typically 4-5 minutes. Remember, the smell will be irresistible, but patience is key!
- Carefully remove the waffles and repeat with the remaining batter.
These waffles remind me of the times I spent in the kitchen with my abuela, learning how to cook intuitively. Trust your senses, and you’ll create something wonderful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International