Separate the egg whites from the yolks and place whites into a small mixing bowl and the yolks into a large liquid measuring cup. Whip the egg whites with a hand mixer until they reach stiff peaks. Set aside. To the yolks, add the buttermilk and melted butter and whisk to combine. In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, sugar, salt, black pepper, cumin and coriander. Mix well to combine.

Using a stand mixer with a paddle attachment or by hand, add the yolk mixture to the dry ingredients and combine just until there are no visible dry ingredients left in the batter. Roughly smash 1 cup of the beans using a potato masher. Add the beans, jalapeño, corn kernels, and cilantro to the waffle batter and fold the mix together by hand with a spatula. Once the ingredients are well combined, gently fold in the beaten egg whites. Try to not overwork the batter but be sure there aren't any pockets of egg white in the mix. Cook waffles according to your waffle maker directions.

Salsa Verde Braised Pork

Find more recipe from Hailey McKenna at cookingandcussing.com.

To serve

Start the plate with two hot waffles and lightly butter each waffle. Drizzle the waffles with agave nectar to suit your preference for sweetness. Next layer on the braised pork, being sure to include some of the cooking liquid over the pork. Sprinkle the pork with crumbled queso fresco then top the dish with an egg, a sprinkle of chopped cilantro, and a dash of hot sauce. Serve with lime crema on the side. Feel free to exclude any of the garnishes that don’t suit your taste.

Find more of Hailey McKenna's recipes at cookingandcussing.com.