Jalapeño-Cheddar Cornmeal Waffles

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1 1/2 cups all-purpose flour	1 3/4 cups buttermilk
1 cup cornmeal	1/3 cup vegetable oil or butter, melted
1 tsp. baking powder	1 cup (4 ounces) shredded sharp
3/4 tsp. baking soda	Cheddar cheese
3/4 tsp. salt	1/4 cup thinly sliced green onions
3 large eggs, separated	1 to 2 minced jalapeño peppers

Appetizer Toppings (optional): crème fraiche, diced tomatoes, fresh cilantro

In large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt to blend thoroughly. In mixer bowl, beat egg whites just until stiff peaks form; set aside. Whisk together egg yolks, buttermilk and vegetable oil. Using rubber spatula, stir milk mixture into flour mixture, blending just until dry ingredients are moistened. (There should still be small lumps; do not over mix.) Stir in cheese, green onions and jalapeños. Fold in beaten egg whites until combined. Pour batter onto hot, greased waffler and bake. For use as appetizers, cut waffles into 8 wedges. Dollop each with crème fraiche; garnish with tomato and cilantro, if desired. Serve immediately.

Makes about 4 1/2 cups batter

Crispy Cornmeal Waffles

Omit cheese, green onions and jalapeño peppers. Add 2 tablespoons granulated sugar to dry ingredients. Mix and bake as directed. Serve, drizzled with honey, if desired.

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BELGIAN WAFFLER specifications

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