Sweet n Crispy Cheesy Jalapeno Corn Bread Waffles
Diane Hopson Smith
Adding a whisked egg seems to be the trick for these wonderful and crisy waffles or maybe it's the club soda.
I used the recipe on the box of my Jiffy mix, divided the liquid using 1/2 milk and 1/2 club soda, added a whisked egg white and then added my favorite flavors; cheddar and jalapeno.
Jiffy is a sweet corn bread mix and by adding the cheese and jalapeno's, this was a perfect corn bread to top with some homemade chili on a chilly/damp day. Or perfect to just munch on!
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- (8.5-oz) pkg jiffy corn muffin mix or corn muffin mix you prefer
- 1 large
- egg, plus 1 egg white
- 2 Tbsp
- vegetable oil
- 1/4 c
- plus 2 tbsp milk
- 1/4 c
- plus 2 tbsp club soda
- 1/4 c
- sharp chedder cheese, shredded
- 1 to 2 Tbsp
- mince pickled jalapeno pepper rings
1Heat waffle iron.
2Put cornbread mix in medium size mixing bowl.
3Whisk the egg white until stiff but not dry; set aside.
4Add remaining ingredients to cornbread mix (except for the egg white) and blend. Batter will be lumpy. Fold in egg white.
5Spray waffle iron with PAM. Add about 2 ice cream scoops of batter per waffle. (NOT a heaping spoonful). This will make smaller odd shaped (kinda round) waffles. If you like a solid round or square waffle by all means add enough batter to the waffle iron to make them.
6Cook in iron until they stop steaming, remove and top with chili and rice. Enjoy!
NOTE: Keep warm and crisp in oven set at 170 degrees F until ready to serve.
7Serve with your favorite homemade chili
Eliminate the jalapeno's and serve Chicken A La King over waffles.
Eliminate the jalapeno's and add pecans and serve with a chicken salad.
Add 1/4 cup shredded carrots or parsnips for varieity.