# What You’ll Need:
→ Cornbread Waffle Batter
01 - 120 g all-purpose flour
02 - 160 g yellow cornmeal
03 - 50 g granulated sugar
04 - 2 teaspoons baking powder
05 - 0.5 teaspoon baking soda
06 - 0.5 teaspoon salt
07 - 2 large eggs
08 - 240 ml whole milk
09 - 80 ml unsalted butter, melted, plus extra for greasing
10 - 1 teaspoon pure vanilla extract
11 - 150 g fresh peaches, diced
→ Swicy Maple-Habanero Syrup
12 - 120 ml pure maple syrup
13 - 1 small habanero chili, seeded and finely minced (adjust to taste)
14 - 1 tablespoon unsalted butter
15 - 1 teaspoon fresh lime juice
→ Toppings (Optional)
16 - Fresh peach slices
17 - Whipped cream or vanilla ice cream
18 - Chopped fresh mint
# How to Make It:
01 - In a small saucepan, combine maple syrup, finely minced habanero, and butter. Simmer gently over low heat for 3 to 4 minutes. Remove from heat, stir in lime juice, and allow to cool. Strain for a smoother syrup if desired; set aside.
02 - Preheat the waffle iron according to manufacturer’s guidance and lightly brush with melted butter.
03 - In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly blended.
04 - In a separate bowl, beat eggs with whole milk, melted butter, and vanilla extract until fully combined.
05 - Pour the wet mixture into the dry ingredients, stirring gently just until incorporated. Fold in diced peaches without overmixing.
06 - Portion about 180 ml (3/4 cup) of batter onto the preheated waffle iron and cook according to manufacturer instructions, usually 4 to 5 minutes, until golden and crisp.
07 - Serve waffles hot, generously drizzled with maple-habanero syrup. Garnish with fresh peach slices, whipped cream, or vanilla ice cream as desired.
