Serve these savoury waffles with scrambled eggs for brunch, or enjoy them with our Extra-Crispy Fried Chicken.
HANDS-ON TIME 15 minutes
TOTAL TIME 50 minutes
MAKES 6 large waffles
INGREDIENTS
1½ cups all-purpose flour
¾ cup cornmeal
1 tbsp granulated sugar
2½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup shredded old Cheddar cheese
6 strips bacon, cooked and crumbled
1 green onion, finely chopped
3 eggs
2¼ cups buttermilk
¼ cup unsalted butter, melted
2 tbsp vegetable oil
DIRECTIONS
In large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in Cheddar, bacon and green onion.
In separate bowl, whisk together eggs, buttermilk and butter; pour over flour mixture and stir just until combined. Let stand for 10 minutes.
Heat waffle iron; brush lightly with some of the oil. Pour in about ½ cup of the batter for each waffle, spreading to edge. Close lid and cook until steam stops and waffles are crisp and golden, 4 to 6 minutes.
Serve warm.
NUTRITIONAL INFORMATION, PER WAFFLE: about 496 cal, 19 g pro, 26 g total fat (12 g sat. fat), 46 g carb, 2 g fibre, 147 mg chol, 689 mg sodium, 324 mg potassium. % RDI: 31% calcium, 16% iron, 18% vit A, 2% vit C, 53% folate.
VARIATION
BACON CHEDDAR CORNMEAL PANCAKES
Prepare batter as directed. Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and using about ¼ cup per pancake, pour in batter; spread slightly to form pancake. Cook until bubbles break on top but do not fill in, 2 minutes.
Flip and cook until bottom is golden brown, 30 to 60 seconds.
TIP FROM THE TEST KITCHEN
A nice side with these waffles is roasted cherry tomatoes. In a small roasting pan, toss cherry tomatoes with a little extra-virgin olive oil, salt and pepper. Roast them in a 425°F (220°C) oven until they are softened, about 30 minutes.
