Jalapeño Popper Waffles

Makes about 8 classic-style waffles or 4 Belgian-style waffles

1   ⅓ cups unbleached all-purpose flour
¼   cup yellow cornmeal
1    tablespoon granulated sugar
1½ teaspoons baking powder
¼   teaspoon baking soda
½   teaspoon kosher salt
¾   cup low-fat buttermilk
¾   cup club soda*
2    large eggs
6    tablespoons (¾ stick) unsalted butter,
      melted and cooled slightly
¾  cup sliced pickled jalapeño peppers,
     drained
1   cup shredded sharp Cheddar cheese,
      preferably yellow
      spreadable cream cheese and maple
      syrup, for serving

Nutritional information per classic waffle:
Calories 243 (51% from fat) • carb. 22g • pro. 7g
fat 14g • sat. fat 8g • chol. 89mg • sod. 679mg
calc. 123mg • fiber 1g
Nutritional information per Belgian waffle:
Calories 485 (51% from fat) • carb. 45g • pro. 14g
fat 27g • sat. fat 17g • chol. 178mg • sod. 1357mg
calc. 246mg • fiber 3g

1. Whisk together the dry ingredients in a
large bowl. In a separate bowl, whisk the
buttermilk, club soda, eggs, and melted
butter to combine. Add the liquid ingredients
to the dry and whisk until mostly smooth.
2. Secure the desired waffle plates in the
waffle maker. Preheat the waffle maker
to the desired setting; a higher setting is
recommended for crisp waffles. The waffle
maker will beep to indicate it is ready
to use.
3. Pour the recommended amount of batter,
depending on whether Belgian- or classicstyle waffles are being prepared, onto
the center of the bottom waffle plate. Top
the batter with 2 to 3 tablespoons of the
jalapeño slices and 3 to 4 tablespoons of
the shredded Cheddar. Close the waffle
maker, but do not lock. The waffle is done
when the ready-for-use indicator beeps.
Carefully open the waffle maker and remove
the baked waffle. Repeat with the remaining
batter.
4. For best results, serve waffles immediately
with a schmear of cream cheese and maple
syrup, if desired.

* The carbonation in club soda aerates the
batter and makes the finished waffles extra
light.