Cornbread Cheddar Waffles With Scrambled Eggs Recipes

CHEDDAR CORNBREAD WAFFLES FROM SCRATCH

Cheddar Cornbread Waffles from Scratch image

A fresh take on your traditional waffle, these savory Crispy Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!

Provided by Kylee Cooks

Categories Dinner

Time 10m

Number Of Ingredients 14

Ingredients

1 1/2 cups all purpose flour
1 cup yellow cornmeal
2 tsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
6 Tbs butter (melted)
2 cups cheddar cheese (shredded)
5 cups chunky chili
sour cream
extra cheddar
cilantro

Steps:

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!

Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 19 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 160 mg, Sodium 1272 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA

Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema image

Provided by Bobby Flay

Categories main-dish

Time 15h40m

Yield 8 servings

Number Of Ingredients 39

Ingredients

1 3/4 cups buttermilk
2 large eggs
2 tablespoons honey
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cumin
1 teaspoon fine sea salt
Pinch of cayenne
5 tablespoons unsalted butter, melted and slightly cooled
Nonstick pan spray
3 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/2 Spanish onion, chopped
1 serrano chile, sliced into rounds
2 1/2 cups canned plum tomatoes, with their juices
2 tablespoons ground ancho chile powder
2 tablespoons ground pasilla chile powder
1/2 cup water
2 tablespoons pureed chipotles in adobo sauce
2 tablespoons honey
Splash of red wine vinegar
1 cup cilantro leaves
1 clove garlic
2 tablespoons grated cotija cheese
2 tablespoons pine nuts
3/4 cup crema (Mexican sour cream)
1/4 cup soft goat's milk cheese, at room temperature
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
8 large eggs
2 cups grated sharp Cheddar
2 cups grated Monterey Jack cheese
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
8 scallions, thinly sliced
Handful of fresh cilantro leaves

Steps:

Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.

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