Habanero Cornbread Waffles

Main Dish / 25 minutes

Yields

10 Servings

Prep Time

5 min

Cook Time

20 min

Ingredients

1 cup cornmeal (we used Bob’s Red Mill, medium grind)
3 cups all–purpose flour
1⅓ cups sugar
2 tablespoons baking powder
1 teaspoon salt
1 fresno pepper, chopped
⅓ cup liquid coconut oil
⅔ cup unsalted butter, melted
2 ½ cups whole milk (we used goats milk)
2 tablespoons Yellowbird Habanero Hot Sauce
2 tablespoons honey
4 eggs, beaten

Made with Yellowbird®

1

Preheat waffle iron at medium temperature.

2

Mix maple syrup and Yellowbird habanero hot sauce and set aside.

3

In a large mixing bowl, stir the cornmeal, all–purpose flour, sugar, baking powder, salt and finely chopped pepper.

4

Pour in the coconut oil, melted butter, milk, Yellowbird Habanero sauce, honey, and beaten eggs, and stir just until moistened.

5

Spray waffle iron with cooking spray if recommended, pour onto waffle iron and cook until tops or edges begin to darken.

6

Serve with fresh blueberries and pre-made habanero maple syrup. Enjoy!