Southern US Vegetarian Cornbread Waffle Sliders with Creamy Collard Greens and Black-Eyed Pea Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cornmeal 1 cup all
• purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1 egg, lightly beaten 3/4 cup milk 1/4 cup melted butter 2 cups collard greens, chopped and steamed 1 can (15 oz) black
• eyed peas, drained and rinsed 1 small red onion, finely diced 1 jalapeno pepper, seeded and finely chopped 1/4 cup cilantro, chopped 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, black pepper, and paprika.
3. Add egg, milk, and melted butter to the dry ingredients, stirring until just combined.
4. Pour batter into the preheated waffle iron and cook until golden brown and crispy, about 3 5 minutes per waffle.
5. In a separate bowl, combine steamed collard greens, black eyed peas, red onion, jalapeno pepper, and cilantro to make the salsa.
6. Assemble sliders by placing a spoonful of salsa on top of one cornbread waffle, then adding another waffle on top to create a sandwich. If desired, add shredded cheddar cheese.
7. Serve immediately and enjoy!

Chef’s Insight

The combination of cornbread waffles, collard greens, and black-eyed peas creates a hearty and satisfying vegetarian meal that pays homage to Southern culinary traditions.

Notes

Feel free to adjust the seasonings to your taste preference. Add more heat with additional jalapeno pepper or use a spicier variety.