*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Unsalted butter
      1/2   c            All-purpose flour
      1/2   c            Cornmeal
    1 1/4   tb           Double-acting baking powder
      1/4   ts           Baking soda
      1/4   ts           Salt
      1/8   ts           Freshly ground black pepper
    1       c            Buttermilk
    1       lg           Egg
      1/4   c            Chopped fresh cilantro
    1       t            Finely chopped jalapeno
    2       tb           Corn oil
                         Sour cream or plain yogurt
                         -for additional topping
   Preheat waffle iron. Preheat oven to 200'F. Melt
   butter; reserve in a large bowl, whisk together flour,
   cornmeal, baking powder, baking soda, salt and pepper
   to mix. In another bowl, beat together buttermilk and
   egg until well blended and whisk into dry ingredients.
   Stir in cilantro and jalapeno. Fold in corn oil and
   melted butter, mixing only until combined.
   Lightly butter or spray grids of your waffle iron, if
   needed. Brush or spray grids again only if subsequent
   waffles stick.
   Spoon out 1/2 cup of batter (or amount your waffle
   maker’s manufacturer suggests) onto iron, spreading it
   evenly to edge of grids with a metal spatula or wooden
   spoon. Close lid and bake until golden and crispy.
   Remove waffle from iron and separate into hearts or
   cut into whatever size pieces you want. Place on a
   baking sheet, in a single layer, and put into
   preheated oven. Continue making rest of batch and
   putting finished waffles on sheet in oven. The waffles
   should bake in oven for 1 to 1 1/2 hours, or until
   they are very crispy. Serve immediately or cool on a
   rack and serve at room temperature.
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