Jalapeño-Cornmeal Waffles

Preheat a waffle iron to medium-high heat and lightly oil or butter the cooking surfaces.

Whisk together all-purpose flour, yellow cornmeal, sugar, ground cumin, baking soda, and salt in a large bowl until evenly combined.

In a separate bowl, whisk buttermilk, minced jalapeño peppers, chopped fresh cilantro, vegetable oil, and egg yolk until well blended.

In another clean bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.

Pour the buttermilk mixture into the dry ingredients and stir with a spatula until just combined; do not overmix—some lumps should remain.

Gently fold the beaten egg whites into the batter in two additions, using a rubber spatula and turning the bowl as you fold to maintain airiness.

Pour about 3/4 cup batter into the preheated waffle iron and close the lid, cooking until the waffle is golden brown and crispy, about 4 minutes.

Transfer the finished waffle to a serving plate and repeat with remaining batter.

Serve the waffles warm, accompanied by desired toppings such as sour cream, lime crema, or fresh cilantro.