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I bought my husband a waffle maker for father’s day this year because that is exactly what he asked for. So it’s all waffles, all the time here! I most definitely prefer savory foods over sweet foods and so I made these super easy and yummy cheddar jalapeño cornbread waffles.
First off to Giant Eagle for supplies.
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What You Need:
3 Tbsp- LA MORENA® Whole Jalapeños
1/2 c.- milk
1/2 c.- shredded cheddar cheese
3/4 c.- cream corn
1 box- cornbread mix
Oh my. The peppers smelled so good that I had to eat one before chopping them up for my recipe!
Combine all ingredients in a large bowl and mix together until blended.
Wait until your waffle iron is hot. Mine makes a beeping sound when it’s ready and then beeps again when the waffle is done. Once it is ready, pour your batter onto the iron.
I spread it around a little because the batter was on the thick side.
I was on waffle number 3 before I figured out how much batter was the perfect amount. Waffle irons can be quite different so I would suggest erring on the side of too little batter when trying to figure out how much you need. Otherwise you may find yourself cleaning up a little batter mess.
When it is finished remove your waffle from the waffle iron. Be careful because pretty much everything in the vicinity of your freshly-made waffle is HOT.
I like to eat these by themselves because they are so delicious! But they would be absolutely perfect to serve with soup- like chili or tomato soup. Or they could be used as sandwich bread for a fun new take on your favorite sandwich. BLT-on-cheddar-jalapeño-cornbread-waffle sandwich anyone?
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