Hatch Chile & Cheese Cornbread Waffles
Prep: 15 minutes plus standing
Cook: 40 minutes • Serves: 8
1 envelope (1/4 ounce) active dry yeast
3 large eggs
1-1/2 cups all-purpose flour
1-1/2 cups cornmeal
2 teaspoons granulated sugar
3/4 teaspoon salt
1/2 cup unsalted butter (1 stick), melted
2 Hatch chiles, finely chopped
1 cup shredded Monterey Jack cheese
1/2 teaspoon baking soda
Nonstick cooking spray
1 cup maple syrup
1. In small saucepan, heat ½ cup milk over medium-low heat until slightly warm (temperature of milk should not be above 90°); remove from heat and whisk in yeast until dissolved.
2.In large bowl, whisk eggs; gradually whisk in remaining 1½ cups milk and yeast mixture.
3.Into medium bowl, sift flour; whisk in cornmeal, sugar and salt. Whisk flour mixture and butter into egg mixture just until combined; do not overmix (mixture will be lumpy). Let stand 1 hour, uncovered, in warm place; whisk in chiles, cheese and baking soda.
4.Preheat waffle iron; spray both sides of iron with cooking spray. Ladle enough batter to cover the surface of iron (about 3/4 cup batter, depending on size of waffle iron); close iron and cook 5 minutes or until golden brown. Repeat with remaining batter to make 7 more waffles. Makes 8 (6-1/2-inch) waffles.
5.Serve waffles with maple syrup.
Approximate nutritional values per serving (1 waffle, 2 T. syrup):
389 Calories, 10g Fat (4g Saturated), 89mg Cholesterol,
437mg Sodium, 65g Carbohydrates, 3g Fiber, 12g Protein
Chef Tip:
Batter can be prepared, covered and refrigerated up to 12 hours.