Jalapeño-Cheddar Waffle Sticks Teri Tsang   From Every Day with Rachael Ray February 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 20 min 1 1/4 cups flour 1/2 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 3 large eggs 1 cup shredded cheddar cheese 1 cup sour cream 1 stick (4 ounces) unsalted butter, melted and cooled 1/3 cup finely chopped jarred pickled jalapeño slices Warm maple syrup, for serving 1. Preheat a square waffle iron. Preheat the oven to 200°. Whisk together the flour, cornmeal, baking powder and salt. Add the eggs, cheese, sour cream, butter and jalapeños; stir until just combined. 2. Using a scant 1/2 cup batter for every 4 square inches, spread the batter on the hot iron and bake until golden brown. Repeat with the remaining batter, keeping the waffles warm on a baking sheet in the oven. Slice each waffle into thirds and serve with the maple syrup.

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