Saturday morning,
I decided to make brunch for my sister and a close friend of hers being that
her birthday passed. I really wanted to make chicken and waffles. Basically, I
made it all about me being that I am 8 months pregnant. If I cook, I have to be
able to enjoy it as well.

I do enjoy a
twist on a waffle from time to time.  Every
brunch spot serves Chicken and waffles and it’s usually your basic waffle.

I chose to test
out a recipe that’s been brewing in my head for sometime: Honey Cornmeal
waffles with Jalapenos. The corn meal would provide crunch, Jalapenos would
pack the heat and the honey would give it that touch of sweetness.
Fancy fried
chicken? No thanks! Crispy, juicy and well seasoned. Stay tuned for that recipe
on my blog.
Honey Cornmeal and
Jalapeno Waffles
Yield: 6-8
1 ¾ cups buttermilk
½ cup of creamed corn
2 eggs

6 tablespoons butter, melted and cooled
¼ cup Honey
1 ½ cups Cake Flour
1 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda
1 teaspoon salt
1 Jalapeño, de-seeded and diced*
In a medium-sized mixing
bowl, whisk together the buttermilk, eggs, melted butter, creamed corn and

2.    In a separate bowl, blend together the dry ingredients, then
quickly and gently combine the wet and dry ingredients stirring in the diced
jalapeno last.

3.    Let the batter sit for 10 minutes, to allow the cornmeal to

4.    Spray your waffle iron with non-stick cooking spray or brush
with butter. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake
until the waffle iron stops steaming. Yield: about ten 8-inch round waffles.

I sauté my Jalapenos in a little butter to release the oils and add it to my
mix from time to time. It’s awesome!

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