Cheddar & Chive Cornbread Waffles
An extra-cheesy, savory spin on waffles. Top it with a fried egg and a dollop of sour cream and think breakfast for dinner!
- Cook Time: 4 minutes
- Total Time: 4 minutes
- Yield: four 7 1/2" waffles 1x
Ingredients
Scale
- 6 3/8 ounces (1 1/2 cups, spoon and level) all-purpose flour
- 5 5/8 ounces (1 cup) yellow cornmeal
- 4 7/8 ounces (1 1/2 cups) shredded cheddar cheese
- 3/8 ounce (1/4 cup) minced chives
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 14 7/8 ounces (1 3/4 cup) low fat buttermilk
- 2 ounces (1/4 cup) ExtraOrigin OmegaOil (or sub olive/vegetable oil)
- 2 eggs
Instructions
- In a large bowl, whisk together the flour, cornmeal, cheese, chives, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the buttermilk, oil, and eggs until smooth. Add to the dry ingredients and fold in just until evenly incorporated. Let sit for 10 minutes. Meanwhile, heat waffle iron.
- Light grease waffle iron with nonstick spray. Scoop batter onto iron in portions (spreading out if needed since batter may have thickened quite a bit while resting) and cook waffles until deep golden-brown. Serve immediately with a fried egg and/or a dollop of sour cream and a sprinkle of fresh chives.
Notes
Recipe adapted from King Arthur Flour