Slightly adapted from this recipe for crunchy cornmeal waffles from King Arthur Flour. Makes 10 waffles.
1-3/4 cups buttermilk (powdered, mixed with water according to package directions, or fresh)
2 large eggs
1/3 cup vegetable or rice bran oil
1-1/2 cups all-purpose unbleached flour
1 cup red cornmeal (or use yellow or blue cornmeal)
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2-3 tsp ground cumin
1 tsp ground chipotle pepper powder, or 1/4 tsp hot sauce
2 Tbsp minced fresh chives
In a medium size bowl, whisk together the buttermilk, eggs and oil.
In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, cumin and chipotle powder, then gently mix the wet ingredients into the dry. Fold in the fresh chives, and stir everything together with a rubber spatula.
Let the batter sit for 10 minutes at room temperature, and preheat your waffle maker to 400°F.
When the waffle maker is hot, pour 1 cup of batter into the center and spread. Cook for 3 minutes, until lightly browned on both sides. Repeat until all batter is cooked.
Serve topped with a fried egg and your favorite salsa.