Cheddar Bacon Cornbread Waffles

• Meat

  • 8 slices Bacon

• Produce

  • 1 cup Corn, sweet whole kernel frozen or from a can fresh
  • 4 Green onions

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Black pepper, ground
  • 1 cup Cornmeal, yellow
  • 1 1/2 tbsp Granulated sugar
  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 4 tbsp Butter
  • 1 cup Cheddar cheese
  • 1 3/4 cup Whole milk or half and half

Found on crunchycreamysweet.com

Description

Directions

• In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, salt, sugar, baking powder, baking soda, paprika and pepper. Set aside.
• In a small bowl or a measuring cup, combine half and half and vinegar. Stir few times and let it sit for 2 to 3 minutes. In the meantime, in a mixing bowl, whisk together eggs and melted butter. Add half and half and vinegar mixture and stir together.
• Add wet ingredients, corn, chopped bacon, cheese and green onions to the dry ingredients and stir with a spatula. Do not overmix! The batter should be slightly lumpy.
• Preheat waffle iron. I used a Belgian waffle maker and used 3 scoops of batter with a regular size ice cream scoop per waffle. If you are using a regular waffle maker, start with 2 scoops of batter.
• Cook waffles. Remove onto a plate and serve immediately or place on baking sheet and keep warm in a warm oven, until serving.
• Serve drizzled with garlic Parmesan butter, if desired. Simply mix 4 Tablespoons melted salted butter, 3/4 teaspoon garlic powder and 1 Tablespoons grated Parmesan cheese.