Cornmeal Waffles With Cheddar, Chipotle and Scallions

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Add these to your breakfast-for-dinner file. We liked the texture and bits of crisped cheese. To accommodate palates that don't similar chipotle, disturbance it successful aft fractional the waffles person been made. The look calls for a circular waffle robust that makes 6 1/2-inch Belgian-style waffles, but you tin marque it successful a regular waffle robust arsenic well. Serve with a fried ovum and Hatch enchilada sauce, if you like.

The finished waffles tin beryllium refrigerated successful an airtight instrumentality for up to 2 days oregon frozen for up to 1 period and reheated successful a toaster oregon toaster oven.

Adapted from "Waffles," by Dawn Yanagihara (Chronicle, 2012).

Ingredients

measuring cup

Servings: 8 6 1/2-inch waffles

  • 1 cupful (125 grams) all-purpose flour
  • 1 cupful (120 grams) stone-ground yellowish cornmeal
  • 1 tablespoonful granulated sugar
  • 2 teaspoons baking powder
  • 1/2 spoon good oversea salt
  • 1/4 spoon baking soda
  • 4 ounces (113 grams) shredded crisp cheddar cheese
  • 2 ample eggs
  • 1 3/4 cups (420 milliliters) well-shaken buttermilk
  • 1 tablespoonful chipotle en adobo, seeded and finely chopped
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled
  • 3 to 4 scallions, achromatic and airy greenish parts, thinly sliced

Nutritional Facts

Per waffle

  • Calories

    290

  • Fat

    16 g

  • Saturated Fat

    9 g

  • Carbohydrates

    29 g

  • Sodium

    470 mg

  • Cholesterol

    95 mg

  • Protein

    10 g

  • Fiber

    2 g

  • Sugar

    5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Waffles," by Dawn Yanagihara (Chronicle, 2012).

Tested by Bonnie S. Benwick and Becky Krystal.

Published November 27, 2012

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Updated March 14, 2026

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