Ingredients
- 2 eggs, separated
- 1 ¾ cups warm milk
- 2 tablespoons honey
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- ½ cup corn
- 2 green chile peppers, seeded and minced, or more to taste
What Makes This Recipe So Great
These waffles bring a bold and zesty twist to a classic breakfast favorite. The combination of southwestern spices and fresh ingredients creates a perfect balance of savory and spicy flavors. They are easy to make and sure to impress your family or guests.
Better Cooking Tips
- Preheat your waffle iron fully to ensure crispy edges and even cooking.
- Use a non-stick spray or brush with oil to prevent sticking.
- Avoid overmixing the batter to keep the waffles light and fluffy.
- Use a non-stick spray or brush with oil to prevent sticking.
- Avoid overmixing the batter to keep the waffles light and fluffy.
Directions
Heat up your waffle iron according to the instructions that came with it. In a large bowl, beat the egg whites until they’re nice and fluffy. Gently fold in the milk, melted butter, and honey. Next, add the cornmeal, flour, baking powder, and salt, stirring slowly until the batter is smooth and well combined. Carefully fold in the corn and green chile peppers for that southwestern kick. Spoon some batter onto the waffle iron and cook until the waffles are golden and crispy—this usually takes about 3 to 4 minutes or until the steaming stops. Keep going until you’ve used up all the batter, and then enjoy!
Great Ways To Serve
Serve these waffles with a dollop of sour cream or guacamole for extra creaminess. Fresh salsa or a squeeze of lime adds a bright, fresh touch. They also pair well with scrambled eggs or grilled vegetables for a complete meal.
Storage Tips
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or oven to bring back their crispiness. For longer storage, freeze the waffles and reheat directly from frozen when ready to eat.
