Cheddar Cornbread Waffles with Fried Eggs
User Reviews
5
Cheddar Cornbread Waffles with Fried Eggs
Description
This recipe starts with a batter mixing all-purpose flour, coarsely ground cornmeal, sugar, baking powder, baking soda, salt, buttermilk, and eggs, with melted unsalted butter stirred in. Sharp white cheddar cheese is folded into the batter, then rested to allow the leavening to activate. When cooked in a hot waffle iron, the batter forms crisp waffles with a tender crumb and a corny depth from the cornmeal.
The fried eggs add a rich and creamy contrast to the savory waffles, while halved cherry tomatoes and thinly sliced scallions provide fresh, bright notes. A quick cheese sauce made by roux-ing butter and flour, then whisking in half and half and melted cheddar cheese, is drizzled atop for an extra layer of creamy sharpness.
This meal balances textures and flavors, with crispy edges on the waffles, creamy sauce, and runny yolks, making it suitable as a hearty breakfast or brunch option.
The recipe notes indicate this version is adapted from King Arthur, suggesting reliability in the proportions and technique. The cheese sauce is prepared on stove top with careful heating to achieve smoothness and richness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal coarsely ground
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 2 egg large
- 6 tablespoons unsalted butter melted
- 8 ounces White Cheddar Cheese grated, sharp
- 1 cup cherry tomatoes quartered or halved
- 4 scallion thinly sliced
- 3 tablespoons chives snipped
quick cheese sauce
- 1/2 tablespoon butter
- 1/2 tablespoon flour
- 4 ounces half and half
- 6 ounces White Cheddar Cheese freshly grated
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, soda and salt. In a smaller bowl, whisk together the buttermilk and eggs. Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it’s all incorporated. Fold in the grated cheese. Let the batter sit for 10 to 15 minutes.
- Heat your waffle iron on the highest setting.
- Pour about 1/3 to 1/2 cup batter in the center of your iron (depends on how large your iron is) and cook until golden and crispy. While the waffles are cooking, heat a large skillet over medium heat and add the olive oil (or butter. or bacon grease!) and fry the eggs. To serve, drizzle a little of the cheese sauce over top. Cover with the egg, some tomatoes, scallions and chives. Devour.
quick cheese sauce
- Heat a small saucepan over medium heat and add the butter. Once it’s sizzling, whisk in the flour and cook for a minute or two until it’s golden and fragrant. Slowly pour in the half and half while whisking constantly so the mixture slightly thickens. Cook for 1 to 2 minutes while stirring. Reduce the heat to low and slowly stir in the cheese until melted. Keep over low heat until serving – stirring occasionally. If it seizes up or gets too thick, add a few drops of half and half and stir.
Notes
- Allowing the waffle batter to rest for 10 to 15 minutes helps improve texture by hydrating the cornmeal.
- Use sharp white cheddar for a pronounced cheese flavor that stands out in the waffles and sauce.
- Fry eggs separately while the waffles cook to serve immediately and maintain textural contrast.
- The quick cheese sauce is made by forming a roux with butter and flour before gradually incorporating half and half and cheese for a smooth finish.
User Reviews
Overall Rating
5
You'll Also Love
