Jalapeño Cornbread Waffles with Peach-Bacon Salsa

Ingredients

Waffles

• ¾ cup (95 g) all-purpose flour
• ¾ cup (110 g) fine yellow cornmeal
• 2 tsp baking powder
• 1 tbsp granulated sugar
• ½ tsp fine salt
• 2 large eggs
• 1 cup buttermilk
• ¼ cup unsalted butter, melted and cooled
• 1 small jalapeño, seeded and finely diced
• ½ cup (55 g) shredded sharp cheddar
• 2 tsp neutral oil, for waffle iron

Peach-bacon salsa

• 4 bacon strips
• 1 tbsp pure maple syrup
• 2 firm ripe peaches, pitted and finely diced
• 2 tbsp finely diced red onion
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• ⅛ tsp fine salt

Equipment

Waffle iron, baking sheet, mixing bowls

Allergens and ingredient notes: Wheat, milk, egg.

Step by step

1. Heat oven to 400°F (200°C). Lay bacon on a lined baking sheet and bake 12–18 minutes until nearly crisp. Brush with maple syrup, return for 2–3 minutes until cooked and glossy, then cool and chop. Lower oven to 200°F (95°C) if keeping waffles warm.
2. Heat the waffle iron according to its directions. Mix flour, cornmeal, baking powder, sugar and waffle salt. Whisk eggs, buttermilk and cooled melted butter in another bowl. Fold wet into dry, then fold in jalapeño and cheddar. Rest 5 minutes.
3. Brush the iron lightly with some measured oil. Divide batter into four equal portions, using the amount appropriate for your iron and working in batches. Cook each waffle 4–6 minutes, or according to the iron, until golden, crisp and set through. Use all oil across batches and keep cooked waffles on a rack in the warm oven.
4. Toss diced peaches, red onion, lime juice, cilantro and salsa salt. Fold in chopped glazed bacon just before serving. Spoon one-quarter of salsa over each warm waffle and serve immediately.

The Devotti twist: The waffle batter is savory and gently spicy; the sweetness lives in a fresh fruit-and-bacon salsa instead of a syrup flood.

Make ahead and storage

Refrigerate waffles, bacon and peach mixture separately within 2 hours. Use within 2 days. Reheat waffles and bacon to 165°F (74°C); add cold salsa at serving.