Categories: Breakfast 
      Yield: 8 servings 
  
      1 tb Unsalted butter 
    1/2 c  All-purpose flour 
    1/2 c  Cornmeal 
  1 1/4 tb Double-acting baking powder 
    1/4 ts Baking soda 
    1/4 ts Salt 
    1/8 ts Freshly ground black pepper 
      1 c  Buttermilk 
      1 lg Egg 
    1/4 c  Chopped fresh cilantro 
      1 ts Finely chopped jalapeno 
           -pepper 
      2 tb Corn oil 
           Sour cream or plain yogurt 
           -for additional topping 
  
  Preheat waffle iron. Preheat oven to 200'F. Melt butter; reserve in a 
  large bowl, whisk together flour, cornmeal, baking powder, baking 
  soda, salt and pepper to mix. In another bowl, beat together 
  buttermilk and egg until well blended and whisk into dry ingredients. 
  Stir in cilantro and jalapeno. Fold in corn oil and melted butter, 
  mixing only until combined. 
   
  Lightly butter or spray grids of your waffle iron, if needed. Brush or 
  spray grids again only if subsequent waffles stick. 
   
  Spoon out 1/2 cup of batter (or amount your waffle maker's 
  manufacturer suggests) onto iron, spreading it evenly to edge of 
  grids with a metal spatula or wooden spoon. Close lid and bake until 
  golden and crispy. Remove waffle from iron and separate into hearts 
  or cut into whatever size pieces you want. Place on a baking sheet, 
  in a single layer, and put into preheated oven. Continue making rest 
  of batch and putting finished waffles on sheet in oven. The waffles 
  should bake in oven for 1 to 1 1/2 hours, or until they are very 
  crispy. Serve immediately or cool on a rack and serve at room 
  temperature.