Cheddar Cornbread Waffles from Scratch
User Reviews
4.8
Cheddar Cornbread Waffles from Scratch
Description
Cheddar Cornbread Waffles from Scratch blends cornmeal and all-purpose flour with baking powder and baking soda leaveners to create a light yet hearty waffle. The incorporation of shredded cheddar cheese adds savory depth and a melty texture inside. The batter is mixed gently and allowed to retain some roughness to maintain a tender crumb after cooking. Cooking in a waffle iron creates a crisp exterior and golden-brown color. Topped with warm, chunky chili and a dollop of sour cream, the waffles make a satisfying savory meal that showcases contrasting textures from the crispy waffle, spicy chili, and creamy topping.
The recipe calls for buttermilk that contributes acidity to activate the baking soda and provide a slight tang. Melted butter is folded in for richness, keeping the batter moist. The savory cheese and slight sweetness from sugar balance well to create waffles that are flavorful on their own and sturdy enough to be served as a chili base. This combination lends itself to a comforting meal, suitable for brunch or a casual dinner.
If you make more waffles than you can eat, freezing the extras and reheating in a toaster works well to restore their crispness. Greasing the waffle maker each time ensures easy removal of waffles and maintains consistent browning. The recipe produces five large Belgian-style waffles, or more waffles if a smaller, shallower waffle iron is used.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup cornmeal yellow
- 2 teaspoons sugar granulated white
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 egg large
- 6 tablespoons butter melted
- 2 cups cheddar cheese shredded
- 5 cups chili chunky
Optional Toppings
- sour cream
- cheddar cheese extra
- cilantro
Instructions
- Whisk together the dry ingredients.
- In a smaller bowl, whisk together the buttermilk and eggs.
- Add the wet ingredients to the dry, folding together until just combined. Don't over mix -the batter should be shaggy, vs smooth.
- Add in the melted butter, and cheese, folding together gently. Again - don't over mix!!
- Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!)
- Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
- Cook until browned and crispy.
- Top with hot chili, sour cream, extra cheese and a little cilantro.
- Devour!
Notes
- Grease the waffle maker before each use to prevent sticking and encourage even browning.
- Mix the batter gently until just combined to preserve a tender texture and avoid toughness.
- Extra waffles can be frozen between sheets of parchment paper and reheated in a toaster or oven to restore crispness.
- This recipe yields about five large Belgian waffles, but smaller waffle irons will produce a greater quantity of smaller waffles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5waffles
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 1272mg | 53% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 440mg | 44% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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