I didn’t think I could raise the waffle game after last year’s light and fluffy spotlight dish, but turns out savory > sweet. At least in my world.
Cheddar. Cornbread. Waffles. Aka ‘the-only-waffles-I’ve-never-had-to-put-peanut-butter-on waffles.’ (And that’s a big deal.)
Topped with herby scrambled eggs and queso sauce. Is this heaven?
All signs point to yes.
This was the perfect heavyweight complement to my sweet, pink doughnuts with its dense and toothsome texture and sharp bite of the cheddar.
They cooked up like a total dream and were by far one of the best breakfast items I’ve ever made/had/devoured. We just might have found our new brunch addiction tradition. Or our new breakfast-for-dinner tradition.
Speaking of dreams…just look at this sweet face.
I love these waffles almost as much as I love her, which is pretty much the highest praise one can expect from me. The best reason to dig out your waffle maker is here…
Cheddar Cornbread Waffles
Source: How Sweet Eats
1 1/2 c. all-purpose flour
1 c. coarsely ground cornmeal
1 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 3/4 c. buttermilk, at room temperature
2 large eggs, at room temperature
6 Tbs. unsalted butter, melted
8 oz. sharp white cheddar cheese, grated
1 c. cherry tomatoes, halved
4 scallions, thinly sliced on a diagonal
3 Tbs. chopped chives
1/2 Tbs. butter
1/2 Tbs. flour
4 oz. half-and-half
6 oz. sharp white cheddar cheese, grated
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, soda and salt. In a smaller bowl, whisk together the buttermilk and eggs. Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it’s all incorporated. Fold in the grated cheese. Let the batter sit for at least 15-20 minutes. (Make the cheese sauce while you wait.)
Cheese Sauce: Heat a small saucepan over medium heat and add the butter. Once it’s sizzling, whisk in the flour and cook for a minute or two until it’s golden and fragrant. Slowly pour in the half-and-half while whisking constantly so the mixture slightly thickens. Cook for 1 to 2 minutes while stirring. Reduce the heat to low and slowly stir in the cheese until melted. Keep over low heat until serving—stirring occasionally. If it seizes up or gets too thick, add a few drops of half-and-half and stir.
Heat your waffle iron on the highest setting. Pour about 1/2 cup of batter in the center (depends on how large your iron is) and cook until golden and crispy. Keep waffles warm on a rack over a baking sheet in a 200-degree oven until ready to serve, up to 30 minutes.
To serve, cover with eggs, tomatoes, scallions and chives and the cheese sauce.