CORN AND JALAPEÑO WAFFLES
Makes 14 servings (two pieces per serving)
Cooking spray
1 ¾ cups all-purpose flour
Cook 3 to 5 minutes or until done;
repeat procedure with remaining
batter. Cut each waffle into 4 pieces.
Recipe from Robin Vitetta-Miller, Cooking
Light, January 2003
2 teaspoons baking powder
1 teaspoon ground cumin
½ teaspoon baking soda
½ teaspoon salt
2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
¼ cup minced jalapeño pepper
1 (11-ounce) can whole-kernel corn,
drained
Coat a waffle iron with cooking spray
and preheat.
Lightly spoon the flour into dry mea-
suring cups, and level with a knife.
Combine flour and next 4 ingredients
(flour through salt) in a large bowl.
Place buttermilk, oil and egg in a
medium bowl; stir well with a whisk.
Add buttermilk mixture to flour mix-
ture; stir until smooth. Fold in jalapeño
and corn.
Spoon about ½ cup batter onto hot
waffle iron, spreading batter to edges.
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BLACK BEAN AND CHORIZO CHILI
Makes 12 servings (1 cup per serving)
The smoky chipotle chiles and Spanish
chorizo combine to give this chili a kick.
Plain cornbread is too ordinary to serve
with this dish—try the Corn and Jalapeño
Waffles instead.
2 tablespoons oil
2 canned chipotle chilies in adobo
sauce, drained and finely chopped
1 ¾ cups chopped onion
1 ½ cups chopped green bell pepper
1 ½ cups chopped red bell pepper
5 cloves garlic, minced
3 links Spanish chorizo sausage,
sliced (about 6 ½ ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
⅛ teaspoon cinnamon