Is it the weekend yet? Please? One more (short) sleep and another (long) day.
I’m afraid I’ve been neglecting you guys. I don’t have many words, but I do have waffles. Cornmeal waffles with bacon. A little something special for your weekend morning. Or something to dream of.
You make your cornmeal batter, pour it into a hot waffle iron, then lay a strip of bacon over it before closing the lid. It doesn’t sound like it would work, but it does… the bacon disappears into the waffle, emerging again once you bite into it. It’s like a bacon filled corn fritter, shaped like a waffle.
Have a happy, summery weekend!
Maple Bacon Cornmeal Waffles
6-8 slices bacon, cooked until crisp
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp baking soda
2 large eggs
2 cups buttermilk
1/4 cup canola oil
2 Tbsp. pure maple syrup
In large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk, oil and syrup; pour over the dry ingredients. Stir just until blended.
Preheat your waffle iron and brush it with some oil or spray it with nonstick spray. Pour in 1/2 cup batter and lay a strip of bacon overtop; cook according to the manufacturer’s directions, or until the waffle is golden and crisp. Serve warm. Serves 6.