Bacon & Cheddar Cornmeal Waffles Recipe

Name: Bacon & Cheddar Cornmeal Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Coarse Cornmeal Or Polenta; 1 cup Boiling Water; 1 cup All-purpose Flour; 1/2 Tablespoons Sugar; 2 teaspoons Baking Powder; 1 teaspoon Kosher Salt; 1/2 teaspoons Baking Soda; 2 whole Large Eggs; 3 Tablespoons Butter, Melted And Cooled; 1 cup Whole Milk; 5 strips Slab Bacon, Diced And Cooked Until Crispy; 1/2 cups (heaping) Freshly Grated Cheddar Cheese; Butter, For Serving; Real Maple Syrup, For Serving

Servings: persons

3/4 cups Coarse Cornmeal Or Polenta
1 cup Boiling Water
1 cup All-purpose Flour
1/2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1/2 teaspoons Baking Soda
2 whole Large Eggs
3 Tablespoons Butter, Melted And Cooled
1 cup Whole Milk
5 strips Slab Bacon, Diced And Cooked Until Crispy
1/2 cups (heaping) Freshly Grated Cheddar Cheese
Butter, For Serving
Real Maple Syrup, For Serving

1
Into a large bowl add the coarse cornmeal. Pour the cup of boiling water over the grits and stir to combine. Let the cornmeal sit for 15 minutes until cooled.
2
Meanwhile in a medium bowl whisk together the flour, sugar, baking powder, salt and baking soda. Set aside.
3
In a small bowl crack and add two large eggs and the melted (and cooled) butter and whisk to combine.
4
Combine the dry ingredients and the egg mixture with the cornmeal mixture then add the cup of milk and stir. Lastly add in the cooked bacon and the grated cheddar cheese and stir to combine.
5
Preheat your oven to 200 F.
6
Lightly spray the waffle iron and heat it according to manufacturer's instructions. Once preheated, use a measuring cup to pour batter into the waffle pan, using the amount specified in the manufacturer's instructions. Close the lid and cook the waffles for 3-5 minutes until the edges are slightly crispy.
7
Remove the finished waffles to a sheet pan and slide them in the preheated 200 F oven to keep warm while you make the remaining waffles. Stir the batter in between batches so the cornmeal and bacon don't sink to the bottom.
8
Serve these pancakes with a pat of butter and warm (real) maple syrup.
9
Enjoy!

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cups Coarse Cornmeal Or Polenta, 1 cup Boiling Water, 1 cup All-purpose Flour, 1/2 Tablespoons Sugar, and more.

Yes, Bacon & Cheddar Cornmeal Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon & Cheddar Cornmeal Waffles

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