Serve with scrambled eggs, and roast some cherry tomatoes by sprinkling them with a little extra-virgin olive oil, salt and pepper and cooking in 425°F (220°C) oven until softened, about 30 minutes.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2010
- 1 1/2 cup all-purpose flour
- 3/4 cups cornmeal
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded aged White Cheddar cheese
- 6 bacon cooked and crumbled
- 1 green onion finely chopped
- 3 eggs
- 2 1/4 cups buttermilk
- 1/4 cup unsalted butter melted
- 2 tablespoons vegetable oil
MethodIn large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in cheese, bacon and green onion.
In separate bowl, whisk together eggs, buttermilk and butter; pour over flour mixture and stir just until combined. Let stand for 10 minutes.
Heat waffle iron; brush with some of the oil. Using about 1/2 cup (125 mL) batter per waffle (or enough to spread to edges), pour onto waffle iron. Close lid and cook until crisp, golden and steam stops, about 4 minutes.
Switch It Up
Bacon Cheddar Cornmeal Pancakes
Lightly brush large nonstick skillet with oil; heat over medium heat. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.
Nutritional facts Per waffle: about
- Sodium 689 mg
- Protein 19 g
- Calories 496.0
- Total fat 26 g
- Potassium 324 mg
- Cholesterol 147 mg
- Saturated fat 12 g
- Total carbohydrate 46 g
- Iron 16.0
- Folate 53.0
- Calcium 31.0
- Vitamin A 18.0
- Vitamin C 2.0