• 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.