These savory bits of corny deliciousness grew out of my son’s near constant
nagging requests for me to make fried chicken and waffles.
After wearing me down, and me actually eating a platter full of amazing chicken and waffles at a lovely diner in Greensboro, NC, I acquiesced. Inspired by a hunger-induced dream about waffles, I tweaked a corn muffin recipe and came up with this kitchen-sink version of the breakfast staple.
When making waffles, remember to coat your iron with cooking spray in-between batches, and check them before the done alarm goes off, to make sure you don’t overcook them.
These are especially good with honey butter and maple syrup. The first time I made them, I stirred a little chipotle/adobo sauce into the butter mixture… smack-yo-mama good.
If fried chicken doesn’t appeal to you as a waffle garnish (it really is surprisingly good though), you can serve these for brunch or dinner with bacon or sausage, or go completely wild and add a dollop of chili on top. The batter can also be used for muffins as an alternative.
Cheesy Bacon Corn Waffles
1 (8.5 oz.) package cornbread mix (I use Jiffy)
½ cup milk
½ cup sour cream
1 small (8.5 oz.) can cream corn
1 large egg, beaten
½ cup cooked, crumbled bacon
1 cup shredded cheddar cheese
¼ cup chopped green onion (optional)
Mix all ingredients together until well blended. Pour ½ cup batter onto hot waffle iron. Cook 3-4 minutes, or until light brown.
Yield: 6 8-inch waffles.
Leftovers can be frozen, separated with paper towels, or parchment paper. To reheat, I thaw the waffles and put halves in the toaster.
*For muffins, preheat oven to 400º. Fill cups ¾ full, bake 20 minutes or until light brown and test done. Remove pan to wire rack to cool.