Chilli cheese cornbread waffles and a big breakfast

August 11 2013
by emma

cornmeal waffles

These hearty waffles have a definite cornbread quality.  I really liked them but if you want a lighter waffle I would replace some of the cornmeal with plain flour, use white flour instead of wholemeal or add a bit more buttermilk.  I’m a rustic girl though, I like things which pack a punch.

They have a subtle spicy and savoury flavour with a nutty crunch from the cornmeal.  They were a lovely contrast with sweet basil and oven roasted tomatoes, fluffy scrambled eggs and buttery mushrooms.  For a simpler topping though, I’ve also used butter and maple syrup and it was delicious (there’s something about savoury and spicy with maple syrup that’s just right somehow – think of pancakes with maple syrup and bacon).

 

cornbread waffle

cornmeal waffles

Recipe for chilli cheese cornbread waffles:

1 cup plain wholemeal or white flour
3/4 cup cornmeal
2 tspns baking powder
1/2 tspn sea salt
Pinch chilli flakes
1 x 15ml tblspn honey
2 large eggs
1 3/4 cups buttermilk
60g butter or margarine, melted
1/2 cup grated, loosely packed cheddar cheese
Non-stick spray

Topping:
Scrambled eggs with chopped basil and green onions
Sliced mushrooms sautéed in butter
Seasoned oven roasted cherry tomatoes mixed with chopped basil straight out of the oven

Sift first 4 ingredients into a large mixing bowl and add pinch of chilli flakes.  Whisk wet ingredients and cheese until combined.  Add wet ingredients to dry and fold in carefully until just combined (don’t over-beat).

Spray waffle iron well with cooking spray and heat to desired setting (I used the low-medium setting ‘2’).   Pour batter carefully onto waffle iron, smoothing out with a spatula to cover the whole grid – be careful not to pour too much, this will depend on your waffle maker.  Cook waffles until indicator beeps, keeping an eye on them.

Keep waffles on a cooling rack covered with foil if you wish to keep them warm.

Butter each hot waffle straight from the waffle maker, spoon scrambled eggs over, making sure to get into the indentations, add mushrooms then tomatoes and basil on top.

These waffles would also be great with store bought salsa simmered on the stove and a soft boiled or poached egg, if you like a Spanish style breakfast.

Makes: 4 waffles

4 Responses leave one →
  1. Been meaning to comment on these, so came back to them. Reminds me of Tea & Cookies blog with your creative use of waffle ingredients. I love the ‘nutty crunch’ of cornmeal- often I make cornmeal pancakes. Your waffle making skills are amazinggg- that waffle looks perfect! Ps you must try the waffle lady at Rocklea Markets if you haven’t already. Sooo gooodddd

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