Jalapeno Cornbread Waffles

• 1 cup cornmeal or 1 cup gluten free cornmeal
• 1 cup all-purpose flour or 1 cup all purpose gluten-free flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum, optional for gluten free only
• 1 tablespoon sugar
• 1 teaspoon cumin
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons dry buttermilk
• 1 1/4 - 1 1/2 cups water
• 1/4 cup vegetable oil (I use coconut oil.)
• 2 large eggs, separated
• 1 medium ear corn on the cob, kernels cut off and cob scraped
• 2/3 cup grated sharp cheddar cheese
• 1 -2 medium jalapeno pepper, finely diced (Remove seeds and ribs for a milder flavor.)

1. 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.
2. 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.
3. Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.

cornmeal, flour, baking powder, xanthan gum, sugar, cumin, baking soda, salt, buttermilk, water, vegetable oil, eggs, corn, cheddar cheese, jalapeno pepper

Taken from www.food.com/recipe/jalapeno-cornbread-waffles-465670 (may not work)