Cornmeal Waffle Batter with Cheese and Chiles
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs, separated
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- 3 tablespoons canned green chiles, drained
- 1 cup shredded sharp cheddar cheese
Mix flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Stir in egg yolks, buttermilk, oil, chiles, and cheese. Beat egg whites until stiff in a medium bowl using an electric mixer. Fold whites into batter, leaving a few fluffs.
Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes. Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Place filling (1/2 cup) onto batter leaving a thin margin around edge. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 8 minutes. Remove stuffed waffle to plate.