Cornbread Waffles made from scratch with bacon and cheddar cheese, a savoury twist on the classic waffle recipe. These cornmeal waffles are healthy and delicious, and they make a fantastic Fall breakfast or brunch. Crispy on the outside, but fluffy on the inside, the waffles are a big hit with the whole family this Thanksgiving. Ready in under 30 minutes, and so easy to make.
If you like cornbread, you will absolutely fall in love with these cornbread waffles, or cornmeal waffles, if you like. I know cornbread becomes one big favourite in Fall, alongside everything pumpkin, sweet potatoes etc, but I see no reason why you wouldn’t enjoy them all year around.
Now, waffles come in all sorts of flavours and shapes. The sweet ones are probably the favourite, with the Heart-Shaped Cinnamon Waffles Recipe being one of my favourite. But, if you don’t have a sweet tooth, or you’d rather go for a hearty savoury breakfast, these cornbread waffles are all you need.
They’ve got bacon, cheese, egg, what a complete meal to keep you full and happy for the rest of the day!You like it of not, breakfast is the most important meal of the day, so why ruin it with some highly-processed cereal that bring you no benefit?
How TO make cornbread waffles
You can leave the bacon out for a vegetarian version, or replace it with chicken or pulled pork if you don’t like bacon.
- In a pan, bring the water to a boil, add the cornmeal gradually, whisking well to avoid lumps. Leave to cook for about 2 minutes, then remove from the heat.
- Add the butter and milk, mixing well to get a smooth paste, then add the flour, baking powder, cooked bacon, parsley, cheese and egg, and mix well.
- Heat up the waffle maker, and add about 2 spoonfuls (depending on the size of your waffle maker), and cook for about 5 minutes or so.
I love my heart-shaped waffles, they have a nice size, if you are after portion control, and bring a nice touch if you cook for your other half. After all, love goes through the stomach, and food is always the right way if you want to win a man’s heart.
What else can you serve cornbread waffles with?
If you like a rather large breakfast, you can also add a nice poached or fried egg on the side, some chilli for a spicy kick, and even some avocados, to make them extra healthy and nutritious. But, as I said, I was super full after having a few, and to be honest, I wouldn’t add too many other ingredients to my plate first thing in the morning.
I do like to leave some room for a big cup of tea, which is usually the highlight of my morning. They go down a treat with kids too, my little ones loved them, which usually means that they really are nice.
If you are after school lunch ideas, I can assure you these cornbread waffles will be everyone’s favourite. They are mess free, and keep well in a plastic container. I am not quite sure if they freeze well, I have not tried yet, but if you make a large batch, they should be fine in the fridge for about 2 days.
I don’t tend to keep cooked food in there for too long, mainly because the poor fridge is forever loaded, and space is always a problem. But one thing is sure, these waffles are a must try, I will definitely make them again and again, especially since Fall is one month away only. Time flies, it really does!
If you’ve liked my SAVOURY CORNBREAD WAFFLES WITH BACON AND CHEDDAR CHEESE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Cornbread Waffles made from scratch with bacon and cheddar cheese, a savoury twist on the classic waffle recipe. These cornmeal waffles are healthy and delicious, and they make a fantastic Fall breakfast or brunch. Crispy on the outside, but fluffy on the inside, the waffles are a big hit with the whole family this Thanksgiving. Ready in under 30 minutes, and so easy to make, my cornbread muffins can be topped with your favourite chili too.
- 250 ml water
- 100 g cornmeal
- 80 g butter
- 250 ml full-fat milk
- 130 g plain flour
- 1/2 tsp baking powder
- 1 egg
- 1/4 cup grated Cheddar cheese
- 1/2 cup cooked bacon lardons
- 1 tbsp chopped parsley
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Bring the water to a boil, then add the cornmeal gradually mixing well to avoid lumps.
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Continue to mix for one-two minutes, then remove from the heat, and add the butter cut into cubes.
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Mix well until the butter is fully incorporated, then add the milk and continue to mix until it has a smooth consistency.
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Add the flour, baking powder, lightly-beaten egg, cooked bacon, parsley and cheese, and mix everything to get a thicker batter.
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Heat up the waffle maker, and add one or two spoonfuls, depending how big your maker is.
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Leave to cook for about 5 minutes or so, checking regularly to make sure they don't overcook. You should get a nice golden /golden brown colour.
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Serve hot or cold.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
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