Cornmeal Waffles with Cheddar, Chipotle and Scallions

washingtonpost.com

TRW Favs

1 cup (125 grams) all-purpose flour

1 cup (120 grams) stone-ground yellow cornmeal

1 tablespoon granulated sugar

2 teaspoons baking powder

½ teaspoon fine sea salt

¼ teaspoon baking soda

4 ounces (113 grams) shredded sharp cheddar cheese

2 large eggs

1 ¾ cups (420 milliliters) well-shaken buttermilk

1 tablespoon chipotle en adobo, seeded and finely chopped

6 tablespoons (85 grams) unsalted butter, melted and cooled

3 to 4 scallions, white and light green parts, thinly sliced

Directions at washingtonpost.com

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