Cheddar Cornbread Waffles From Scratch Recipes

CHEDDAR CORNBREAD WAFFLES FROM SCRATCH

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!

CHEDDAR CORNBREAD WAFFLES

Steps:

• Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
• Spray waffle iron with cooking spray. Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.
• Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.

CORNBREAD WAFFLES WITH CHILI RECIPE BY TASTY

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!

CORNBREAD-CHEDDAR WAFFLES WITH SCRAMBLED EGGS

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.

CHILI-TOPPED CORNBREAD WAFFLES

Steps:

• Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer's directions until golden brown., Serve with chili and toppings of your choice.