Onion Cornmeal Waffles with Jalapeno Honey

Photo: Idaho-Eastern Oregon Onion Committee

Yield: 12 orders (2 waffles)

Jalapeno Honey:
3 cups honey
6 jalapenos, thinly sliced
3 Tbsp. finely grated lime zest

Onion Mixture for Waffle Batter:
1/4 cup olive oil
2 Spanish yellow onions, finely chopped
2 jalapenos, seeded and finely chopped  
2 Tbsp. chopped fresh thyme
2 tsp. chili powder
½  tsp. salt

Waffle Batter:
3 cups all-purpose flour
1½  cups cornmeal
½  cup cornstarch
2 Tbsp. sugar
2 Tbsp baking powder
1½  tsp. salt
1 tsp. baking soda  
4 cups buttermilk, room temperature
6 eggs, beaten
1 cup butter, melted
2 cups grated Cheddar cheese
***
3 cups corn
1 red onion, thinly sliced
2 jalapenos, thinly sliced

For jalapeno honey: Place honey, jalapeno and lime zest in a microwave-safe container. Microwave for 60 to 90 seconds or until honey is steaming and very runny. Cover tightly. Let stand for 1 hour or up to 5 days. Reheat honey slightly; strain and discard solids.  

For onion mixture: Heat oil in large skillet set over medium heat. Add onion, jalapeno, thyme, chili powder and salt. Cook, stirring occasionally, for 10 to 15 minutes or until onions are soft. Cool completely.

For waffle batter: Stir flour with the cornmeal, cornstarch, sugar, baking powder, salt and baking soda. In a separate bowl, whisk the buttermilk with the eggs and butter. Stir the buttermilk mixture into the dry mixture or just until combined. Fold in onion mixture and cheese.

Per order: Pour heaping 1/3 cup batter into a heated waffle iron or until crisp and golden brown. Serve 2 waffles per serving. Garnish waffles with 2 Tbsp. corn, a few slices of red onion and 2 to 3 slices jalapeno. Serve with ¼ cup jalapeno honey.