Cheddar Cornmeal Waffle Blt Recipes

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CORNBREAD-CHEDDAR WAFFLES WITH SCRAMBLED EGGS



Cornbread-Cheddar Waffles with Scrambled Eggs image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
Kosher salt
2 cups grated sharp cheddar cheese
10 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
Cooking spray
1 scallion, thinly sliced
1 tablespoon unsalted butter

Steps:

  • Whisk the flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt and 1 cup of the grated cheese in a large mixing bowl. In a separate mixing bowl, whisk 2 eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.
  • Preheat a waffle iron and coat with cooking spray. Pour some of the batter into the waffle iron and cook until golden brown, about 5 minutes. Transfer the waffles to a wire rack set on a baking sheet. Repeat with the remaining batter.
  • Meanwhile, whisk the remaining 8 eggs with the scallion in a large bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the beaten eggs and gently stir with a rubber spatula until just set, about 5 minutes. Remove from the heat; cover to keep warm.
  • Just before serving, preheat the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese melts, about 1 minute. Top the waffles with the scrambled eggs.

BLT WAFFLE SLIDERS



BLT Waffle Sliders image

Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. -Stacy Joura, Stoneboro, Pennsylvania.

Provided by Taste of Home

Categories     Brunch     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs, separated
1 cup 2% milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
6 tablespoons mayonnaise
12 bacon strips, cooked and drained
2 small tomatoes, sliced
6 lettuce leaves
Salt and pepper to taste
Calories 224 calories
Fat14g fat (5g saturated fat)
Cholesterol54mg cholesterol
Sodium574mg sodium
Carbohydrate17g carbohydrate (3g sugars
Fiber1g fiber)
Protein7g protein.

Steps:

  • Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese., In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer's directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter., Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately.

MAKE-AHEAD BLT WAFFLE SANDWICHES



Make-Ahead BLT Waffle Sandwiches image

Whole wheat Cheddar waffles make this version of a BLT perfect for a weekend breakfast or brunch. You can even make the waffles ahead of time, freeze them, and reheat them in the toaster oven. Serve with mayonnaise or more Dijon mustard.

Provided by Rachael Ray Every Day

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 30m

Yield 4

Number Of Ingredients 15

8 slices Smithfield® bacon
1 cup whole wheat flour
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ cups whole milk
⅓ cup melted butter, plus more for greasing
1 egg
1 ½ cups sharp Cheddar cheese, grated
¼ cup chopped fresh herbs, such as dill, parsley, and chives
¼ cup Dijon mustard
¼ cup maple syrup
Romaine lettuce leaves
Sliced tomatoes
Calories696 calories
Carbohydrate57.8 g
Cholesterol163.5 mg
Fat41.1 g
Fiber5 g
Protein26.1 g
SaturatedFat23.3 g
Sodium1314.8 mg
Sugar17.5 g

Steps:

  • Preheat the oven to 375 degrees F. Arrange bacon on a broiler pan and bake until crisp, about 15 minutes. Remove the bacon and reduce the oven temperature to 200 degrees F.
  • Preheat a waffle iron to high.
  • In a large bowl, whisk the flours, baking powder, kosher salt, and few grinds of black pepper. In a medium bowl, whisk the milk, 1/3 cup melted butter, and egg. Add the milk mixture to the flour mixture and stir just to combine. Stir in the cheese and herbs.
  • Brush the waffle iron with melted butter and spoon in about 1/2 of the batter. Close and cook until the waffle is browned and crisp. Transfer the waffle to a plate and keep warm in the oven. Make another waffle with the remaining batter. Quarter the two waffles, creating 8 smaller waffles.
  • Mix Dijon mustard and maple syrup. Set aside.
  • To make a sandwich: top a waffle with the bacon, lettuce, and tomato. Drizzle on some maple-mustard sauce. Add another waffle to top.

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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