Ingredients
1 cup Flour
1 cup Corn Meal
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Sea Salt
1/4 cup Pepper Jelly
2 Eggs
1 ¾ cups Buttermilk
8 Tablespoons Butter, melted and cooled to room temperature
corn oil
Preparation
Mix dry ingredients in a medium bowl until well blended.
In another bowl whisk Jelly until smooth then add in buttermilk and eggs until frothy.
Whisk buttermilk mixture into the dry ingredients.
Add melted butter to the batter and whisk until smooth.
Brush a light coating of oil on a pre-heated waffle iron.
Working in batches, pour or spoon batter into hot waffle iron and cook to manufacturer’s instructions.
Serve immediately, or transfer to a warm oven to hold temperature.
Lightly re-oil waffle iron as needed.
Makes 8-10 standard waffles, 20-40 mini waffles.
