Ingredients
Method
- Heat waffle iron according to manufacturer's instructions.
- Combine 1 cup flour, 3/4 cup masa harina, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl.
- Combine 1 cup corn, 1 egg, 1/2 cup oil, 1/4 cup honey, and 2 teaspoons vanilla in a separate large bowl. Whisk until everything is incorporated. Whisk in 2 cups milk.
- Pour dry ingredients into wet ingredients all at once. Whisk just until everything is mixed together. The batter will be very thick, that's okay.
- Grease waffle iron with baking spray then ladle the batter into the waffle iron. Cook according to manufacturer's instructions.
- While waffles are cooking, combine 1 stick softened butter, 1/4 cup jam, and 1 minced jalapeño in a medium bowl and beat until combined and fluffy. Set aside until ready to serve (stick in the fridge if it is very soft).
- Serve waffles hot with the strawberry-jalaepño butter, extra strawberries and maple syrup.
Nutrition
Notes
- Masa harina: Thisis nixtamalized corn flour used to make tortillas and tamales. You can substitute finely ground cornmeal but you'll need to use 1 cup of cornmeal and decrease the milk amount to 1 1/2 cups.
- Keep 'Em Crispy: Masa-based waffles can soften quickly as they sit. Instead of stacking them on a plate (which creates steam), place a wire rack on a baking sheet in a 200°F (95°C) oven. Transfer the waffles straight from the iron to the rack to keep them warm and shatteringly crisp until you're ready to serve.
- The Corn Secret: If you are using fresh summer corn, scrape the "milk" from the cob with the back of your knife after cutting off the kernels and add it straight into the wet ingredients for an extra burst of sweetness.
- Controlling the Heat: The heat in jalapeños lives in the white ribs and the seeds. For a mild, family-friendly butter, scrape those out completely before dicing. Want a real kick? Leave a few seeds in. Pro tip: Wear gloves while chopping to avoid "jalapeño hands."