Jalapeño Cornbread and Chilli Waffles

Preheat oven to 95°C. Place wire rack over large sheet pan and place pan in oven.

In medium bowl, whisk flour, cornmeal, sugar, baking powder, bicarbonate of soda, and salt.

In another medium bowl using the Beat Blitz Hand Mixer Set, whisk buttermilk, eggs, and butter. Stir buttermilk mixture into flour mixture until just incorporated. Fold in corn and jalapeño.

Preheat Fill N’ Flip Waffle Press for 3 minutes, or until green ready light turns on.

Lightly spray lower and upper plates with cooking spray. Pour 125ml batter into lower plate. Top with 125ml chilli then another 80ml batter.

Close lid and cook waffle for 8 minutes, or until golden. Carefully remove waffle and transfer to oven to keep warm while preparing more waffles.

Serve waffles with shredded cheese, sour cream, and sliced spring onions.