Corn and Jalapeño Waffles

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 11 ounce whole-kernel corn drained canned
• 1 large eggs 
• 1.8 cups flour all-purpose
• 1 teaspoon ground cumin 
• 0.3 cup jalapeno minced
• 2 cups buttermilk low-fat
• 0.5 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• knife
• whisk
• measuring cup
• waffle iron

Directions

1. Coat a waffle iron with cooking spray, and preheat.
2. Lightly spoon the flour into dry measuring cups, and level with a knife.
3. Combine flour and next 4 ingredients (flour through salt) in a large bowl.
4. Place buttermilk, oil, and egg in a medium bowl; stir well with a whisk.
5. Add buttermilk mixture to flour mixture; stir until smooth. Fold in jalapeo and corn.
6. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
7. Cut each waffle into 4 pieces.