Cornbread Waffles Food

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CORNBREAD WAFFLES



Cornbread Waffles image

Make and share this Cornbread Waffles recipe from Food.com.

Provided by Kozmic Blues

Categories     Breakfast

Time 15m

Yield 8 waffles

Number Of Ingredients 8

2 cups almond milk
1 teaspoon apple cider vinegar
1 1/2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar (or 2 tbsp for savory waffles)
1/4 cup canola oil

Steps:

  • Preheat waffle iron.
  • Measure milk in large measuring cup, add vinegar and set aside to curdle.
  • In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
  • Make well in center and add milk mixture and oil.
  • Mix until smooth.
  • Cook waffles according to waffle iron directions!

Nutrition Facts : Calories 225.1, Fat 7.8, SaturatedFat 0.6, Sodium 289.9, Carbohydrate 36.2, Fiber 2.1, Sugar 6.4, Protein 3.5

CORNBREAD WAFFLES



Cornbread Waffles image

Perfect brunch food, not your traditional waffle! Top with your favorite toppings. Try a fried egg!

Provided by Lindsey

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 (7.5 ounce) package corn muffin mix (such as Jiffy®)
¾ cup milk
1 egg
2 tablespoons melted butter
½ cup chopped cooked bacon
½ cup shredded pepperjack cheese
¼ cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers

Steps:

  • Preheat a waffle iron according to manufacturer's instructions and lightly grease.
  • Mix corn muffin mix, milk, egg, and butter together in a bowl until smooth; fold in bacon, pepperjack cheese, Cheddar cheese, and green chile peppers.
  • Spoon batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 5 to 10 minutes.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 40.2 g, Cholesterol 116.7 mg, Fat 30.1 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 13.2 g, Sodium 1927.2 mg, Sugar 8.9 g

CORNBREAD WAFFLES



Cornbread Waffles image

Cornbread waffles have a nice crunch on the outside with a soft, slightly crumbly inside, and they are a fun remix of the traditional savory bread that goes great with chili, barbecue, or just a swipe of simple honey butter.

Provided by Melissa Griffiths - Bless this Mess

Categories     Breakfast

Time 25m

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs
1/4 cup light oil, such as canola, avocado, or vegetable

Steps:

  • Plug in your waffle iron, and get it heating (I have found that the deep wells of a Belgian-style waffle maker work great for this recipe).
  • In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to combine.
  • Make a well in the center of the dry mixture, and add the buttermilk, eggs, and oil. Whisk to combine well.
  • Cook the batter according to the manufacture's directions of your waffle iron.
  • Repeat with remaining batter.
  • When one waffle is done, let it rest on a wire wrack, taking care not to stack the waffles (the steam they produce makes them soggy if you stack them on a plate).
  • Serve hot with your favorite chili and cheese, pulled pork with coleslaw and beans, or taco toppings on top. It also makes a great option to go with a bowl of chili for a fun change. You can serve them as sweet waffles, too, and they are great with honey butter on top.

Nutrition Facts : ServingSize 1 waffle, Calories 322 calories, Sugar 5.5 g, Sodium 1018 mg, Fat 14.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 39 g, Fiber 2.2 g, Protein 8.8 g, Cholesterol 71 mg

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.

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

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.

WAFFLE IRON CORNBREAD



Waffle Iron Cornbread image

This is a different spin on cornbread.

Provided by OMARILYN

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground paprika
1 ½ cups buttermilk
3 tablespoons melted butter
1 egg, slightly beaten

Steps:

  • Preheat and lightly grease a waffle iron according to manufacturer's instructions.
  • Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended.
  • Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturers' instructions until golden brown, about 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.1 g, Cholesterol 73.1 mg, Fat 11.5 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 6.5 g, Sodium 748 mg, Sugar 5.1 g

CORNBREAD WAFFLES WITH CHILI RECIPE BY TASTY



Cornbread Waffles With Chili Recipe by Tasty image

A savory take on traditional waffles! To achieve a light and fluffy texture, it's important to ensure the cornmeal is finely ground. Complement these with one of Tasty's chili recipes and get creative with your favorite toppings. Your family will love this simple and fun meal.

Provided by Betsy Carter

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 18

nonstick cooking spray, for greasing
6 tablespoons unsalted butter, melted, plus more for greasing
1 ½ cups milk
1 tablespoon white vinegar
1 tablespoon sugar
1 large egg
1 cup all-purpose flour
1 cup cornmeal, finely ground
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons garlic powder
½ teaspoon paprika
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, plus more for garrnish
2 cups chili, prepared, such as https://tasty.co/recipe/chili-from-leftover-sauce, warmed
sour cream, for serving
green onion, chopped, for serving

Steps:

  • Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
  • In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
  • Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
  • Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 66 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, Sugar 7 grams

CORNBREAD WAFFLES OR PANCAKES



Cornbread Waffles or Pancakes image

These can do service a lot of ways. You can up the sugar to 2 tablespoons and serve it with butter and syrup for breakfast, or add ½ cup of diced ham and ½ cup of diced cheddar and it makes a great lunch. My favorite way to have them is to add a few dashes of Tabasco, ½ teaspoon of Hungarian hot Paprika and use the waffle as a base for a big pile of spicy chili. Sometimes it's hard to find Yellow self-rising cornmeal, but the white works as well, it just looks kind of anemic... The basic recipe is below, have fun playing with it.

Provided by Chief Jack

Categories     Breads

Time 10m

Yield 6-8 waffles

Number Of Ingredients 7

1 1/2 cups self-rising yellow cornmeal (stone ground has the best texture)
1 cup self-rising flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup corn oil
2 eggs
1 1/2 cups milk

Steps:

  • Combine the dry ingredients and mix well.
  • Mix the wets together.
  • Combine the wet and dry.
  • Mix lightly, but don't overwork it.
  • Ladle on to your griddle and cook 'till golden brown --
  • Extras freeze well and reheat in the toaster.

Nutrition Facts : Calories 407.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 70.5, Sodium 1086.1, Carbohydrate 42, Fiber 2.6, Sugar 2.2, Protein 8.7

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