Cheddar and bacon filled Corn Waffles are great for Sunday brunch or for casual school mornings. I like to triple this recipe and stash them in sandwich bags in the freezer.
The kids can toast them in the morning and eat them out of hand on the way out the door or enjoy a whole 5-minute breakfast on a plate with butter and syrup if they’ve allowed themselves enough time.
When I spied these cornmeal waffles in Sandy Coughlin‘s new cookbook, Big Boards and More, I knew exactly what we’d be making for our Sunday brunch. We love cornbread waffles so much, I figured it could only get more delicious with bacon and cheddar in the mix.
Sandy’s cookbooks are genuinely created for food lovers. My whole family loved the Dessert Fondue Board from her first book and like her first book, there is a whole lot more in this cookbook than just the gorgeous charcuterie! There are 100 recipes for everything from soups and tacos to breakfasts and desserts.
I made these waffles in my brand new Dash waffle iron (I was absurdly excited to learn that the company so well known for their teeny waffle irons has FINALLY made a waffle iron that would cook four at a time of the handy 4-inch waffles! I ordered one as soon as I saw it.) Turns out that I LOVE it. I honestly thought it might be a little gimmicky, but it browns perfectly on both sides in very little time.
Oh! And in case you’re considering it, I bought the Aqua color waffle iron that is currently on sale for 30% off. How cool is that? A great new waffle iron AND a sale? Day. Made.
If you make waffles often, and for more than a few people, a double-sided waffle iron is priceless. I love mine and it effectively cuts the cooking time in half when you can bake two big waffles at a time. Definitely a win on a lazy weekend morning.
If you frequently make waffles with the intention of freezing them, this square waffle iron might be for you. The size is perfect for freezer waffles and it makes (4) 4-inch waffles at a time. All 4 will fit perfectly in a gallon-size freezer bag or alternatively, each 4-inch waffle fits perfectly in a sandwich bag. So, this waffle iron is a win for freezer waffles however you plan to store them.
When you’re making waffles for a crowd, set your oven to 200°F. Place a half sheet pan topped with a wire rack in the oven. As the waffles finish in the waffle iron, place them in the oven. The wire rack will allow air to circulate and the waffles will stay warm and crisp on the outside.
Corn Bacon and Cheddar Waffles
Bacon Cheddar Waffles
- In a medium mixing bowl, combine the flour, corn flour, baking soda, baking powder, salt, and sugar. In a separate small bowl, whisk together the buttermilk, egg, and butter. Mix the wet ingredients into the dry until just combined, then fold in the cheddar cheese and bacon.
- Pour batter onto the hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter.
Savory Waffle Recipes
Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand. They can go savory or sweet!
Waffles that stay incredibly crispy on the outside while fluffy inside. I’ve made these Cornbread Waffles with BBQ and cole slaw more than a few times now and no matter how you serve them, they’re a winner.
Green Chile Waffles with Cheddar and Bacon are the latest cheesy waffle deliciousness to hit our table. If you’ve been hanging out with me here for long, you likely know just how big my weakness is for savory waffles.
Prevent your screen from going dark
In a medium mixing bowl, combine the flour, corn flour, baking soda, baking powder, salt, and sugar. In a separate small bowl, whisk together the buttermilk, egg, and butter. Mix the wet ingredients into the dry until just combined, then fold in the cheddar cheese and bacon.
Pour batter onto the hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter.
Calories: 513kcal · Carbohydrates: 39g · Protein: 21g · Fat: 30g · Saturated Fat: 15g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 9g · Trans Fat: 0.4g · Cholesterol: 118mg · Sodium: 1246mg · Potassium: 395mg · Fiber: 3g · Sugar: 5g · Vitamin A: 687IU · Calcium: 299mg · Iron: 2mg
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