¼cupcanola oilplus extra for greasing the waffle iron
1medium onion
2jalapeño peppers
10 ½ozextra sharp cheddargrated
Optional for serving:
Your favorite chili con carne
Thinly sliced onions
Grated sharp cheddar
Sliced jalapeños
Instructions
Chop your onion and your peppers finely.
Mix the yellow cornmeal, flour, salt baking soda and baking powder together in a large bowl.
In another smaller bowl, whisk together the sour cream, creamed corn, eggs and oil.
Add the chopped peppers and onion to the wet ingredients. Stir well.
Fold your wet ingredients into your dry ingredients until just mixed.
Now add in the grated cheddar and stir well until combined.
Heat your waffle iron and brush the interior with a little oil to grease.
Bake the batter according to manufacturer’s instructions, being careful not to over fill the waffle iron.
I like to leave mine in for a little longer after the “ready” light comes on to get crunchier edges. Serve as is OR top with a couple of spoonfuls of chili con carne and garnish with more cheese, onions and jalapeño slices.