Crisp Corn Bread Waffles
Submitted by lisawendt
Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
45 minSavory cornmeal waffles built on the Southern principle that bacon fat is a flavor ingredient, not just a cooking medium. The drippings get topped up with vegetable oil to half a cup, then folded directly into the batter so every bite carries that smoky pork undertone.
The milk-and-vinegar step in the directions is a homemade buttermilk shortcut. Letting the milk curdle for 10 minutes activates the baking soda once mixed, giving the waffles lift without making them cakey. Skip the rest and the soda has nothing to react with.
Yellow cornmeal pulls double duty: it gives the waffles their golden color and the gritty bite that distinguishes a cornbread waffle from a flabby breakfast variation. The bacon goes in two ways. Fat for richness and flavor, crumbles for texture and savory pops.
Chef Tips
- Don’t skip the 10-minute rest for the milk and vinegar. Fresh milk won’t curdle properly and the rise will suffer.
- Use medium-grind cornmeal for the best texture. Fine cornmeal turns the waffles soft; coarse grinds run gritty.
- Preheat the waffle iron fully before pouring batter. A cool iron sticks and gives pale, soggy results.
- Don’t peek early. Open the iron mid-cook and the waffle tears apart. Wait until steam drops to a wisp.
- Freeze leftovers in a single layer, then bag. Reheat in a toaster oven for crisp restoration, not the microwave.
Variations
- Stir in shredded sharp cheddar and a few dashes of hot sauce for a cheesy-spicy version.
- Add fresh corn kernels in summer for sweet pops against the savory bacon.
- Top with fried chicken and maple syrup for a chicken-and-waffles play.
Ingredients
Directions
Fry bacon crisp.
Drain, reserve drippings and add oil to make ½ cup.
Crumble bacon and reserve (you should have ½ cup crumbled bacon).
Combine cornmeal, flour, baking powder, soda, salt, and sugar in medium-sized bowl.
In a separate bowl, combine, milk and vinegar.
Let stand 10 minutes.
Beat eggs in large mixer bowl.
Add bacon fat and milk mixture to eggs.
Add cornmeal mixture and reserved bacon.
Mix thoroughly. Bake in waffle iron according to manufacturer’s directions, until brown and crisp.
Serve hot.
Waffles may be frozen for later use.
To serve, thaw in microwave on defrost cycle or in toaster oven.
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