I've done quite a few different cornmeal waffle recipes at this point. This one distinguishes itself by the inclusion of cheese, green onions, and chipotles in adobo in the batter.

We're actually fresh out of green onions at the moment. Luckily we had a nice bunch of chives in the fridge, so I just used a few of those in place of the scallions. Not quite the same, I know, but I think it was close enough for our purposes. And the cheese, chipotles, and alliums really do make a great combination.

Cheddar-Chipotle Cornmeal Waffles

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 1 c. all-purpose flour
• 1 c. cornmeal
• 1 Tbsp. sugar
• 1/2 tsp. coarse sea salt, ground
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 125g cheddar, grated
• 2 large eggs
• 1 3/4 c. buttermilk
• 6 Tbsp. unsalted butter, melted
• 1 Tbsp. chipotles in adobo, minced
• 4 green onions, chopped

Directions

1. Preheat waffle iron.
2. Combine the flour, cornmeal, sugar, and salt.
3. Sift in the baking powder and baking soda.
4. Add the cheese and mix to combine, breaking up and clumps.
5. In a large measuring cup, beat the eggs with the buttermilk.
6. Pour in the butter and mix well.
7. Mix the minced chipotles into the wet ingredients.
8. Pour the wet ingredients into the dry and whisk until just mixed.
9. Stir in the green onions.
10. Pour a portion of batter into the waffle iron and cook according to manufacturer's directions. Repeat until all batter has been used.
11. Serve with eggs, salsa, guacamole/sliced avocado, cilantro, and/or chili.