Bacon Cheddar Cornmeal Waffles; Smoky bacon and cheddar are mixed with corn grits to make the most mouth-watering 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 l

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
Then add in the melted and cooled butter and give that a good whisking.

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

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

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.

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
Next, preheat your waffle iron. I highly suggest lightly spraying the top and bottom of the waffle iron with either coconut or light olive oil spray.

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 l
Lastly, top with butter 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 l

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 of Bacon Cheddar Cornmeal Waffles.

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 Bacon Cheddar Cornmeal Waffles. 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 that much about photography at her age? I mean she is MY daughter and I’m taking photos al the time. 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!

Enjoy! And if you give this Bacon Cheddar Cornmeal Waffles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Bacon Cheddar Cornmeal Waffles l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 8 servings

Bacon Cheddar Cornmeal Waffles

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


  • 3/4 cup coarse cornmeal or polenta
  • 1 cup boiling water
  • 2 large eggs
  • 3 tablespoons butter, melted and cooled
  • 1 cup unbleached all-purpose flour
  • 1/2 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup whole milk
  • 5 slices thick-cut bacon, diced and cooked
  • 1/2 (heaping) cup sharp cheddar cheese, freshly grated


  • 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 maple syrup.
Serving: 2waffles, Calories: 284kcal, Carbohydrates: 27g, Protein: 8g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 685mg, Potassium: 141mg, Fiber: 1g, Sugar: 2g, Vitamin A: 289IU, Calcium: 107mg, Iron: 1mg

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