February 26, 2014

Cheddar Jalapeno Bacon Cornbread Waffles

Cheddar Jalapeno Bacon Cornbread Waffles

That title is just ridiculous, but it really does say it all.  Cornbread waffles are loaded with  big chunks of cheddar cheese, bites of spicy jalapeno, and crispy bacon.  The waffles are the perfect side for your chili, but of course you could also pile chili on top, throw on even more cheese, and cook under the broiler to make the cornbread waffles the base of an epic chili tower.

Loaded Cornbread Waffles

I made the cornbread waffles to dip in my chili, because I like to dip my food.  The waffles are slightly crunchy and crispy and filled with bites of gooey cheese.  The jalapenos and bacon add a contrast to the cheese and make chili even more tasty and delicious.

Cornbread Waffles

I could also see these being used as a snack on game day, or even for a very adventurous breakfast--topped with an over easy egg. Gosh that sounds good...

Try these loaded cornbread waffles the next time you have chili.  They really were the perfect pairing!

Cheddar Jalapeno Bacon Cornbread Waffles
makes 6-8 waffles

1 3/4 cups buttermilk
2 eggs
5 tablespoons butter, melted and cooled
1 1/2 cups all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 jalapenos
1 block (8 ounces) cheddar cheese
6 pieces crispy bacon
  1. Finely dice the jalapenos. Chop or roughly crumble the bacon.  Cube the cheddar cheese into ¼ inch cheese cubes.
  2. In a glass measuring cup whisk together the buttermilk, eggs, and butter.
  3. In a large mixing bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. Add the cheese cubes to the dry ingredients.  Mix them in a handful at a time to keep them from sticking together.  Add the bacon and jalapenos and mix them in.
  5. Gently mix the wet ingredients into the mixing bowl with a silicone spatula.  Mix until the dry ingredients have just disappeared. Let the batter rest for 10 minutes. This allows the cornmeal to absorb moisture and soften.
  6. Heat your waffle iron and coat with nonstick spray.  Scoop 1/3 cup of batter into waffle iron.  It will be thick and sticky. Use a silicone spatula to gently spread the batter into the waffle iron.  Close your waffle iron and cook until the waffles' edges are crispy and lightly browned.  Remove waffles to a plate and cover with aluminum foil until all the waffles are cooked. 
Cheddar Jalapeno Bacon Cornbread Waffles

Would you try cornbread waffles with your chili?  I would highly recommend these! 

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