Savory Breakfast Cornmeal Waffles
15min
30min
4
480
Chef's Note
For extra flavor, try adding 1/4 cup of corn kernels to the batter. You can also make the dry mix the night before to save time in the morning. If your waffle iron has a crispness setting, set it to medium-high for the perfect texture.
Tags
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
2 large eggs
1 1/2 cups milk
1/4 cup unsalted butter, melted
1 tablespoon honey
3/4 cup sharp cheddar cheese, shredded
3 whole green onions, thinly sliced
as needed cooking spray
1/4 cup maple syrup
6 slices bacon, cooked and crumbled
1 medium avocado, sliced
Instructions
- 1
In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme.
- 2
In a separate bowl, beat 2 large eggs. Add 1 1/2 cups milk, 1/4 cup melted butter, and 1 tablespoon honey. Whisk until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Some lumps are okay - do not overmix.
- 4
Fold in 3/4 cup shredded cheddar cheese and 2 sliced green onions, reserving 1 green onion for garnish.
- 5
Preheat your waffle iron according to manufacturer's instructions. Spray with cooking spray.
- 6
Pour about 1/2 cup of batter onto the waffle iron (amount will vary based on your waffle maker size). Close and cook until golden brown and crisp, about 3-5 minutes.
- 7
Repeat with remaining batter, keeping finished waffles warm in a 200°F oven if desired.
- 8
Serve waffles topped with crumbled bacon, sliced avocado, remaining sliced green onions, and a drizzle of maple syrup.
Nutrition Information (per serving)
480
18g
52g
24g
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