These cheddar jalapeño cornbread waffles almost didn’t happen in time. I hatched the idea and bought all of the ingredients a couple of weeks ago when my mom warned me that the Super Bowl was coming up. (Thanks for keeping me relevant, Mom.) But every time I thought about cooking, I found something else to do instead (ex. lay on the couch and watch Felicity reruns or eat leftover cake or nap with the cat). And then good friends like Alanna happened. The kind that show up at your house to help you get two recipes shot in preparation for #cheesebabygirl’s arrival. SHE EVEN DID MY DISHES, you guys. So you have Alanna and my mom to thank for today’s recipe.
Is it just me or are you also 100x more productive when someone else is also doing work around you? This mostly applies to chores. Like, I have time to fold the laundry, but if Lucas is watching cartoons, it’s probably most definitely not going to happen. It’s not like I actively think “well if he’s not doing something productive, neither will I!” (well maybe subconsciously), but if he’s hanging a shelf or fixing a leak, I am THE MOST PRODUCTIVE human on the planet.
I think this is a pretty strong indication that I need coworkers. Thank goodness for Alanna’s visit or things would be pretty quiet around my kitchen for awhile. My mom shows up for baby watch tomorrow and I plan on using her company to get as much cooking done as possible before baby comes – though technically baby’s lease on my belly expires on Saturday, so we’ll see how that goes!
Last night I was trying to explain to Lucas one of my feelings on this stage of pregnancy. I told him to imagine that you’re just going about your life as usual, but with the knowledge that AT ANY MINUTE someone is going to come up and kick you in the nuts. Repeatedly. For 24 hours. And you’ve been warned that it will be the worst pain you’ve ever experienced. And you have no idea when it’s going to happen. Maybe in your sleep.
But don’t worry, honey, you get a super duper prize when it’s over.
Things aren’t really that dramatic over here. We’re pretty stoked for this final phase. Last week my friend came by with her two kids for a visit. Her 2½ year old came over to my belly saying, “I want to open Sarah’s belly!” on repeat. Me too, Joey, Me too.
Though, if I keep feeding #cheesebabygirl things like cheddar jalapeño cornbread waffles with turkey chile con queso dip, she might never come out. I mean, would you?
These waffles taste just like sweet cornbread – with a crispy exterior, a warm and tender center, and a hint of sharp cheddar and spicy jalapeño. They’re so addicting that they really don’t even need the dip. But it’s the Super Bowl, which in my book is solely about eating while watching commercials, so let’s indulge with more cheese. This cheese sauce ain’t no Velveeta – it’s the real deal. Milk is thickened with a roux made from butter and sweet rice flour, and a boatload of sharp cheddar cheese is folded in until melted and creamy. Then we throw in chili-seasoned turkey and a can of diced tomatoes to spice things up.
You can’t expect me to know who’s playing in the big game, but you can trust me with your taste buds while you watch.
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- ¾ cup cornmeal
- ¼ cup sweet rice flour (for non-gluten-free version, replace sweet rice flour, oat flour, and millet flour with ¾ cup all-purpose flour)
- ¼ oat flour*
- ¼ millet flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 4 tablespoons unsalted butter, melted and slightly cooled
- ¾ cup sharp cheddar cheese, grated
- 1 large jalapeño, seeds removed and minced
- 1 teaspoon olive oil
- ½ cup minced yellow onion (from about ½ medium onion)
- 2 teaspoons minced garlic (from about 3 large cloves)
- ½ lb ground turkey
- ½ teaspoon cumin
- 2 teaspoons chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 - 14.5 ounce can diced tomatoes, drained
- 3 tablespoons unsalted butter
- 3 tablespoons sweet rice flour
- 1¾ cups milk
- 1½ cups shredded sharp cheese
- Optional: lime wedges, for serving
- In a medium bowl, whisk together the cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking soda, and salt.
- In a separate bowl, whisk the eggs and milk together until combined. Add the cooled melted butter and whisk to combine.
- Pour the liquid ingredients into the dry ingredients and whisk until completely smooth.
- Fold in the cheddar cheese and jalapeño.
- If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil.
- If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour scant ¼ cup of batter into the middle of each square of the waffle iron and cook for 90 seconds. Flip the waffle iron and cook for another 90-120 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are golden brown. Transfer to a wire rack and repeat with remaining batter. The waffles will crisp up on the wire rack.
- Eat immediately or reheat in the toaster.
- Heat olive oil in a medium skillet over medium heat. Add onions and garlic and cook, stirring, until softened and fragrant, about 2-3 minutes.
- Add ground turkey and spices and cook, breaking up the turkey into small pieces with a wooden spoon, until browned.
- Add diced tomatoes and cook just until heated through. Remove from heat and set aside.
- In a separate large skillet, melt butter over medium-low heat. Add sweet rice flour and whisk until smooth. Cook until just bubbling, about 1-2 minutes.
- Slowly pour in the milk in three parts, whisking until smooth between each addition. Cook until it begins to thicken and coats the back of a spoon, about 4-5 minutes.
- Fold in the shredded cheese and whisk until completely melted and creamy.
- Fold in the browned turkey and spices and serve warm with a plate of cheddar jalapeño cornbread waffles.
- Tip: if it's going to sit out for awhile, keep it warm and gooey by serving it in a fondue pot or a slow cooker!