Bacon and Cheddar Cornmeal Waffles

Please don’t be made at me.

I couldn’t help it. It had to be done. You see I’ve had this bag of polenta/corn grits in my cupboard… and Costco size package of bacon in the fridge that I’ve been working my way through all week… and well I always have cheese on hand, sooo you know…

Bacon & Cheddar Cornmeal Waffles - Bite

Of course I was going to make some cornmeal waffles that have bacon and cheddar through-out. I mean duh… who wouldn’t?

I’d really like to say I stopped at three waffles… but that would be lying. It also would be lying if I told you that I didn’t have a stack for lunch too. So there’s that and then there’s how I didn’t even bother chewing, just fork-mouth-stomach-repeat. Actually, that might not be a surprise to you. Moving on…

When exactly did this turn into a confession post anyway??

Bacon and Cheddar Cornmeal Waffles - Ingredients
So everyone was a little bit leery about my breakfast idea. Our convo went a little like this:

Them: What’s for breakfast?

Me: Waffles!!!

Them: YAY! WHoo-hooo! YESSSSSSSSSSSSSSS! What kind annnnd are you going to blog it?

Me: Cheddar & Bacon Cornmeal Waffles! And yes!

Them: *crickets*

I think the sound of bacon in their waffles was where I stumped them. I mean really? What did they expect from me, regular waffles? PAH!

Bacon & Cheddar Cornmeal Waffles - Milk
Like total shocker… I forgot the milk in my ingredient shot. UGH! Story. Of. My. Life.

Bacon & Cheddar Cornmeal Waffles - Water
Pour a cup of water into a small saucepan and bring to a rapid boil.

Bacon & Cheddar Cornmeal Waffles - Cornmeal Prep
Pour the boiling water over the grits and stir.

Bacon & Cheddar Cornmeal Waffles - Cool
I for some reason forgot to pour them into the big bowl first, but whatever, let them cool down for a bit {like 15 minutes} before you move on to the next steps.

Bacon & Cheddar Cornmeal Waffles - Dry Ingredients
Meanwhile combine the flour, baking powder and salt in a medium bowl and whisk it to fluff it all up and break up any clumps of flour. Scoot this off to the side for just a moment.

Bacon & Cheddar Cornmeal Waffles - eggs
Crack in two large eggs into the bowl with the cornmeal.

Bacon & Cheddar Cornmeal Waffles -  Butter and Whisked
Add in the melted and cooled butter and give that a good whisking.

Bacon & Cheddar Cornmeal Waffles - Add the Dry
Add the dry ingredients into the cornmeal mixture and whisk that until the dry ingredients are incorporated.

Bacon & Cheddar Cornmeal Waffles - Add Milk
Add in a cup of milk and whisk some more.

bacon
Now comes the fun part… add the bacon. Note: I’m using this fantastic pecanwood slab bacon I picked up at the store. It was seriously love at first bite.

cheddar
Then add in the grated cheddar. Please grate the cheddar by hand, it’s a must.

Bacon & Cheddar Cornmeal Waffles - Mixed Well
With a spatula, give it a quick mix until all the bacon and cheese are throughout. I noticed when I was scooping the batter out that the cornmeal, bacon and cheddar started to sink to the bottom. So keep the spatula in the bowl to stir it up each time before scooping and pouring the batter onto the hot waffle iron.

Bacon & Cheddar Cornmeal Waffles - Sprayed Waffle Iron
Preheat your waffle iron. With my trusty bff “Mr. Misto” I sprayed the top and bottom of my waffle iron.

Bacon & Cheddar Cornmeal Waffles - Pour
Then I used a heaping quarter cup of waffle batter and poured it into the center of each waffle section.

Bacon & Cheddar Cornmeal Waffles - Waffle Ironing
Close the lid, watch the crazy steam that escapes and cooked for 3-5 minutes

Bacon & Cheddar Cornmeal Waffles - 04
Top with butter.

Bacon & Cheddar Cornmeal Waffles 03
And drizzle with real maple syrup. You guys, I think I’ve finally broke my husband up with his long-term relationship with imitation syrup! Since I WILL NOT buy it and we’ve been making a ton of French toast and waffles lately… it was bound to happen. It only took 17 years {really 17 years, huh?} but I did it. Success!

Bacon & Cheddar Cornmeal Waffles - Bite

And there it is. Bacon, corn grits and cheddar in all their glory. I was so geeked totally had the upmost confidence that these would taste amazing. The cheddar that touched the iron got all crispy and glorious, the smoky bacon and the maple syrup together TOTALLY rocked and then let’s talk cornmeal. I mean… it was subtle, and sometime there was some textural crunch happening, but every bite I consumed I was saying {out loud} “ohhhh this is so good”… over and over and over. Yup three times, that’s how many bites it took to finish my plate.

A little side-note on the shot below. My 8-year-old daughter was standing right next to me while I was taking the pictures of my breakfast. When she turned to me and said ” Mom, you should take a picture of the waffles in the back and leave the waffles in the front blurry.” Umm how does she know about photography at her age? I mean she is MY daughter and all… but still. My heart skipped a beat when she said that… so of course I had to include it in my post.

Have a great weekend everybody!

Bacon & Cheddar Cornmeal Waffles 02

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Bacon and Cheddar Cornmeal Waffles

Smoky bacon and cheddar are mixed with corn grits to make the most mouth-watering waffles!

Yield: 6-8 servings

Prep Time: 35 minutes

Cook Time: 3-5 minutes per batch

Total Time: 1 hour

Ingredients:

3/4 cup coarse Cornmeal or Polenta

1 cup Boiling Water

2 whole Large Eggs

3 tablespoons melted Butter, cooled

1 cup All Purpose Flour

1/2 tablespoon of Sugar

2 teaspoons Baking Powder

1 teaspoon Kosher Salt

1/2 teaspoon Baking Soda

1 cup of Whole Milk

5 strips of Slab Bacon, diced and cooked

1/2 cup {heaping} Freshly Grated Cheddar Cheese

Butter, for serving

Real Maple Syrup, for serving

Directions:

In a large bowl measure and add the coarse cornmeal. Pour the cup of boiling water over the grits and stir to combine. Let the cornmeal sit for 15 minutes until cooled.

Meanwhile in a medium bowl whisk together the flour, sugar, baking powder, salt and baking soda. Set aside.

Then crack and add two large eggs, the melted {and cooled} butter and whisk to combine.

Combine the dry ingredients into the wet ingredients and the cup of milk and stir. Lastly add in the cooked bacon and the grated cheddar cheese and stir to combine.

Lightly spray the waffle iron. Once preheated, use a 1/4 cup measuring cup to pour batter into each waffle section. Close and cook the waffles for 3-5 minutes until the edges are slightly crispy.

Remove the finished waffles to a sheet pan and slide them in a preheated 200 degree oven to keep warm while you make the remaining waffles. Stir the batter in between batches so the cornmeal and bacon don't sink to the bottom.

Serve these pancakes with a pat of butter and warm {real} maple syrup.

Enjoy!

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25 Responses to “Bacon and Cheddar Cornmeal Waffles”

  1. #
    1
    Jill — January 25, 2013 at 1:17 pm

    Ohhhh myyyyyy gosssssh! Definitely NOT mad at you ;)

  2. #
    2
    colleyc — January 25, 2013 at 1:26 pm

    Just love your blog – everything you make makes me crazy… Never stop, I need this daily!

    • simplyscratch replied: — January 27th, 2013 @ 12:04 am

      Thanks Colleyc! I don’t plan to… EVER! :)

  3. #
    3
    Heather (Heather's Dish) — January 25, 2013 at 3:21 pm

    Confession: I too have a massive bag ‘o’ polenta/cornmeal that needs to be devoured. I think I know the first thing I’m making ;)

  4. #
    4
    Heather — January 25, 2013 at 3:37 pm

    Looks amazing. I’ve been craving these to ever since they were on the cover of Bon Appetite! Yum!

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    5
    Sarah C. — January 25, 2013 at 4:11 pm

    I should have thought of this but I’m glad you did first! My husband and I threw a pancake party where we created a bunch of interesting combinations such as bacon ranch pancakes, maple bacon, traditional berry, peanut butter. But we found that using the pre-made “complete” pancake mix didn’t set as well as I presume cornmeal would. Excellent write-up!
    Cheers,
    Sarah C.

    • simplyscratch replied: — January 27th, 2013 @ 12:03 am

      A pancake party!? How fun… and delicious!

  6. #
    6
    a farmer in the dell — January 25, 2013 at 5:42 pm

    can I come over for breakfast? I’ll bring the bloody marys!

  7. #
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    Robby — January 25, 2013 at 5:46 pm

    Can’t wait to try these, and the nay-sayer is out of town soon. I made cheddar jalapeno cornmeal waffles a while back and they were fantastic served with chili and a salad. Just, you know, in case you need a use for more of those waffles.

  8. #
    8
    Kari@Loaves n Dishes — January 25, 2013 at 6:24 pm

    You have one clever daughter! Well, you’re quite clever yourself for coming up with these glorious waffles!

  9. #
    9
    Julia {The Roasted Root} — January 25, 2013 at 9:42 pm

    I’ve got polenta! And bacon! And white cheddar cheese! This can happen in my house, yippieeeeeeee! It’s so cute that your daughter gave you photo instructions -she’s got an eye for beauty already! – and the picture turned out great! Have a fun weekend!

  10. #
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    Lin — January 26, 2013 at 5:58 am

    I must try these! They look so so good. Thank you for sharing these with us! I had my husband eating real maple syrup and now he has gone back to the imitation stuff……he likes it because it is thick…..I don’t like it because it is fake! Glad you got yours to eat it.

  11. #
    11
    Cassie | Bake Your Day — January 26, 2013 at 2:29 pm

    We love homemade waffles but don’t make them nearly enough. Bring on the bacon!

  12. #
    12
    Erin @ Dinners, Dishes and Desserts — January 26, 2013 at 4:27 pm

    I have never made cornmeal pancakes before. Really kind of upset I don’t have any bacon on my house right now. Definitely getting added to the Costco list for tomorrow though!

  13. #
    13
    Elyce — January 26, 2013 at 9:19 pm

    Soo… I just gotta say… your blog is a pure delight to read… not only do I want to make EVERYTHING you make… I just want to sit and take in the pure genius that is your writing.

    • simplyscratch replied: — January 26th, 2013 @ 11:51 pm

      Wow, thank you so much Elyce! Your comment really means a lot to me… thank you for taking the time to stop by and leave such a kind message! Thank YOU!

  14. #
    14
    Amanda — January 27, 2013 at 6:05 pm

    Bacon? Cheddar? All in a waffle? Genius!

  15. #
    15
    Gretchen — January 27, 2013 at 11:30 pm

    Yum!!! I love bacon! Can’t wait to make this!

  16. #
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    Kelly @ Hidden Fruits and Veggis — January 28, 2013 at 1:01 am

    Woah. Sounds SO GOOD! I dont eat meat, so hopefully when I add my fake bacon (fakon) it still does the recipe justice.

  17. #
    17
    Chung-Ah | Damn Delicious — January 29, 2013 at 6:26 am

    I can definitely get on board with these savory waffles! Hell, I can eat them for breakfast every morning!

  18. #
    18
    Maddy Marcel — January 29, 2013 at 6:52 pm

    I know what I’m cooking for brunch this weekend!!

  19. #
    19
    Rosie — January 31, 2013 at 9:54 pm

    Would regular cornmeal (like used for making corn bread) not work the same? Mine definitely doesn’t look coarse, so I’m wondering if it will have a big impact on how it works with the rest of the ingredients… Thanks!

    • simplyscratch replied: — February 1st, 2013 @ 2:09 am

      I personally wouldn’t us the finer grain cornmeal. I think alot of the delicious texture comes from the larger grain :)

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    Kelley C — January 25, 2014 at 12:24 pm

    Made these for breakfast this morning and they were so good. Similar to something I had at Zingerman’s, but I think these were even better. Thank you for sharing this.

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