Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Corn and Jalapeno Waffles




Source of Recipe


Cooking Light-J/F/03






List of Ingredients



• cooking spray
  
• 1 3/4 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 2 cups low-fat buttermilk
  
• 1 tablespoon vegetable oil
  
• 1 large egg
  
• 1/4 cup minced jalapeno peppers
  
• 1 (11-ounce) can whole-kernel corn, drained
  






Instructions



1. Coat a waffle iron with cooking spray, and preheat.
   
2. Lightly spoon flour into dry measuring 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 mixture; stir until smooth. Fold in jalapeno and corn.
   
3. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter. Cut each waffle into 4 pieces.
   
4. Yield: 14 servings (serving size: 2 pieces). 104 cal, 2.1g fat, 3.8g pro, 17.4g carb, 1.1g fiber, 17mg chol, 1mg iron, 289mg sod, 83mg calc.