These cheddar jalapeño waffles are what savory breakfast dreams are made of, and even better that they’re gluten free!
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:3-4 waffles 1x
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
1 tbsp coconut oil, melted
1 cup raw corn kernels
2 jalapeños, seeded and diced
3/4 cup shredded cheddar cheese
Black pepper to taste
Butter, maple syrup, honey to serve
Preheat a waffle iron according to manufacturer’s instructions.
In a large bowl, whisk the flours, baking powder, baking soda and salt; set aside.
In a small bowl, whisk the buttermilk and eggs. Pour the wet mixture over the flour mixture, and whisk gently to combine. Gently whisk in the coconut oil.
Fold in the corn kernels, jalapeños, cheddar and black pepper.
Following the manufacturer’s instructions, cook the waffles until deep brown and crisp. For a standard waffle iron, pour a generous 1/2 cup (118 ml) of batter into the center, spreading to within 1/2 inch (1 cm) of the edges, and close; the waffle will cook in 2-3 minutes.
Serve warm, with butter, maple syrup and a piece of “fried” chicken!