Cheddar Cornbread Waffle Blt With Chipotle Butter Recipes

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CHEDDAR CORNBREAD WAFFLE BLT WITH CHIPOTLE BUTTER.



Cheddar Cornbread Waffle BLT with Chipotle Butter. image

A scrumptuous twist on the classic BLT

Provided by Tieghan Gerard

Categories     Main Course

Time 25m

Number Of Ingredients 18

1 cup buttermilk
2 eggs
2 tablespoons honey
1 1/2 cup all-purpose flour
1/2 cup stoneground cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-2 cups shredded sharp cheddar cheese
1 cup ear corn (kernels removed from the cob (about 1/2 ))
1 jalapeno (seeds removed + chopped)
8 slices thick cut cooked (crispy bacaon)
2-3 tomates (sliced)
1 cup fresh arugula
1 avocado (sliced)
kosher salt + pepper
mapley syrup (for serving)
6 tablespoons salted butter (softened)
2 in chipotle chiles adobo (finely chopped)

Steps:

  • In a large mixing bowl, whisk together the buttermilk, eggs and honey. Add the flour, cornmeal, baking powder and salt and stir until just combined. It's OK if the batter is a little lumpy. Stir in the cheddar cheese, corn and Jalapeno. Allow the batter to sit 5-10 minutes.
  • Preheat your waffle iron.
  • Meanwhile, make the chipotle butter. In a small bowl, stir together the softened butter and chipotle peppers until combined.
  • Cook the waffles according to your waffle iron's directions.
  • To assemble, spread each warm waffle with chipotle butter and then layer on the tomatoes (seasoning them with salt + pepper), bacon + arugula. Add another waffle. Top with tomatoes, arugula and sliced avocado and finish off with a drizzle of maple syrup (DO IT). EAT! :)

Nutrition Facts : Calories 881 kcal, Carbohydrate 84 g, Protein 30 g, Fat 68 g, SaturatedFat 29 g, Cholesterol 210 mg, Sodium 949 mg, Fiber 8 g, Sugar 22 g, ServingSize 1 serving

CHEDDAR-CORNMEAL WAFFLE BLT



Cheddar-Cornmeal Waffle BLT image

One bite, and you'll recognize this sandwich as a new version of an old favorite. It's a BLT, with bacon, lettuce, and sauteed green tomatoes between waffles made with cornmeal and sharp cheddar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

8 ounces bacon
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 tablespoons baking powder
2 teaspoons salt, plus more for tomatoes
3 tablespoons sugar
4 large eggs, separated
2 cups milk
8 tablespoons (1 stick) butter, melted, plus 1 to 2 tablespoons for tomatoes
1 1/2 cups sharp cheddar cheese, grated
1 1/4 pounds green tomatoes, sliced into 1/2-inch-thick rounds
Freshly ground pepper
3 tablespoons mayonnaise, or to taste
1 small head red-leaf lettuce

Steps:

  • Preheat oven to 400 degrees. Cook the bacon on a rimmed baking sheet, until browned, 12 to 15 minutes. Set aside on paper towels.
  • Heat waffle iron. Reduce oven heat to 200 degrees. Into a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar.
  • In a medium bowl, whisk together egg yolks, milk, and melted butter. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in the grated cheese.
  • In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
  • Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 to 5 minutes. until no steam emerges from waffle iron.
  • Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
  • Slice the tomatoes to a 1/2-inch thickness. Heat remaining butter in a medium skillet on medium high. Season tomato slices with salt and pepper; saute until lightly browned on the edges, about 1 1/2 minutes on each side. Set aside.
  • Spread waffles with mayonnaise, then layer half the waffles with the bacon, tomatoes, and lettuce. Sandwich together, and serve.

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