Gluten-Free Cornbread Waffles

Gluten-free is trending now just about everywhere you look, and now Memphis even has two new gluten-free restaurants, Bounty on Broad and Maui Brick Oven. We've been experimenting with gluten-free cooking for a while since one of us was advised to steer clear of gluten to fight a stubborn inflammation. It wasn't a big jump for us, but some of our old standbys had small amounts of flour for different reasons. We've taken a look at a few and have come up with gluten-free versions that are, in many ways, better than the originals. (I'm thinking of you, Amazing Almond-Flour Biscuits!)

Here, we've remade our classic cornbread by switching the flour component for more organic, non-GMO cornmeal (available at Whole Foods). Give these a try, and check out how giving up gluten doesn't mean giving up flavor.

Gluten-Free Cornbread Waffles

Special Equipment: Waffle Maker

2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1 cup smoked cheddar
1/8 cup minced jalapeño (1 large, optional)
1/4 cup unsalted butter + 1 tablespoon
2 tablespoons honey
2 large eggs (beaten)
1 cup buttermilk

Preheat your waffle maker. In a large bowl, mix together the cornmeal, baking powder, salt, cheddar, and jalapeño. In a medium bowl, melt 1/4 cup of the butter. Add the honey, eggs, and buttermilk to the melted butter and whisk. 

Next, add the wet ingredients to the dry. Stir until just incorporated.  Using a silicone brush, grease the waffle iron with the remaining butter. Ladle about 1/2 cup of the batter into each of the waffle molds. Cook for 2 to 3 minutes or until golden.  Serve hot with greens and black-eyed peas. Makes 4-5 waffles. (Serves 4-6.)