Spicy Cornmeal Waffles

Cuisinart original

These crispy, savory waffles are good to serve with soup or your favorite chili in place of cornbread or muffins. You may also try them with scrambled eggs and bacon for brunch.


Makes 8 waffles


2     cups yellow cornmeal
1     cup unbleached, all-purpose flour
1     tablespoon granulated sugar
¾    teaspoon kosher salt
½    teaspoon baking soda
2½  cups buttermilk
3     large eggs
⅔    cup vegetable oil
⅓    cup pickled jalapeños, finely chopped

Nutritional information

Nutritional information per waffle:
Calories 396 (50% from fat) • carb. 42g• pro. 9g • fat 23g • sat. fat 3g • chol. 73mg• sod. 341mg • calc. 194mg • fiber 3g


1. Combine the dry ingredients in a large
mixing bowl; whisk to blend. In either a large
measuring cup or separate mixing bowl,
combine the liquid ingredients and whisk to
combine. Add the liquid ingredients to the dry
and whisk until some lumps remain. Fold in
the chopped jalapeños.
2. Preheat the waffle maker to Setting 5.
3. Pour a scant cup of batter onto the center of
the bottom waffle plate. Close the waffle maker
and turn clockwise to flip. Open the second
waffle plate and add another scant cup of
batter onto the center of that plate, close and
turn clockwise to flip. When the waffles are
ready, carefully open the waffle maker and
remove baked waffle. Then turn and open
the second waffle plate to remove the second
waffle. Repeat with remaining batter.
4. For best results, serve immediately.