Savoury Cornbread Waffles with Bacon and Cheddar
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.
Servings: 12 waffles
Calories: 151kcal
Ingredients
- 250 ml water
- 100 g cornmeal
- 80 g butter
- 250 ml full-fat milk
- 130 g plain flour
- ½ teaspoon baking powder
- 1 egg
- ¼ cup grated Cheddar cheese
- ½ cup cooked bacon lardons
- 1 tablespoon chopped parsley
Instructions
- Bring the water to a boil, then add the cornmeal gradually mixing well to avoid lumps.
- Continue to mix for one-two minutes, then remove from the heat, and add the butter cut into cubes.
- Mix well until the butter is fully incorporated, then add the milk and continue to mix until it has a smooth consistency.
- Add the flour, baking powder, lightly-beaten egg, cooked bacon, parsley and cheese, and mix everything to get a thicker batter.
- Heat up the waffle maker, and add one or two spoonfuls, depending how big your maker is.
- 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.
- Serve hot or cold.
Notes
- 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.
Nutrition
Calories: 151kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 86mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 0.9mg