Cheesy Gluten-Free Cornbread Waffles with Queso Dip
Snixy Kitchen recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup cornmeal
- ¼ cup sweet rice flour (different from "white rice flour" or "brown rice flour")
- ¼ gluten-free oat flour
- ¼ millet flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher 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 extra virgin olive oil
- ½ cup minced yellow onion (from about 1/2 medium onion)
- 2 teaspoons minced garlic (from about 3 large cloves)
- ½ lb ground turkey
- ½ teaspoon cumin
- 2 teaspoons chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 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)
Instructions
- 1
In a medium bowl, whisk together the cornmeal, sweet rice flour, oat flour, millet flour, sugar, baking soda, and salt.
- 2
In a separate bowl, whisk the eggs and milk together until combined. Add the cooled melted butter and whisk to combine.
- 3
Pour the liquid ingredients into the dry ingredients and whisk until completely smooth. Fold in the cheddar cheese and jalapeño.
- 4
If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil.
- 5
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.
- 6
Eat immediately or reheat in the toaster.
- 7
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.
- 8
Add ground turkey and spices and cook, breaking up the turkey into small pieces with a wooden spoon, until browned.
- 9
Add diced tomatoes and cook just until heated through. Remove from heat and set aside.
- 10
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.
- 11
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.
- 12
Fold in the shredded cheese and whisk until completely melted and creamy.
- 13
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!