Cornbread Waffles with Waffled Bacon
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 1 cup
- all-purpose flour
- 250 mL
- 1 cup
- cornmeal
- 250 mL
- 1 tbsp
- baking powder
- 15 mL
- 1/2 tsp
- salt
- 2 mL
- 1 3/4 cups
- milk
- 425 mL
- 2
- eggs
- 1/3 cup
- butter, melted
- 75 mL
- 8 slices
- Panache Thick-Cut Craft Beer Bacon, halved
- 2/3 cup
- each raspberries, diced cantaloupe and ripe pear
- 150 mL
- 1/4 cup
- dried cranberries, finely chopped
- 60 mL
- 1/4 cup
- honey
- 60 mL
- 1 tsp
- orange zest
- 5 mL
- 3 tbsp
- orange juice
- 45 mL
Directions
Step 1
In large bowl, whisk together flour, cornmeal, baking powder and salt. In another bowl, whisk together milk, eggs and melted butter.
Step 2
Stir wet ingredients into dry ingredients until just combined. Let batter stand 10 min.
Step 3
Meanwhile, preheat waffle iron according to manufacturer's instructions. Cook bacon, in batches, in waffle iron 5 to 7 min. or until golden brown and crisp. Drain on paper towel. Keep bacon warm in low oven.
Step 4
Wipe waffle iron clean with paper towel. Pour scant 1/2 cup (125 mL) batter onto waffle iron. Place 2 pieces bacon onto each waffle; close lid. Cook 4 to 5 min or until waffles are golden brown and crisp. Repeat with remaining batter and bacon.
Step 5
Toss together raspberries, cantaloupe, pear, dried cranberries, honey, orange zest and juice. Serve waffles with fruit salad.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving: 1/8 of the recipe
- Calories:
- 350
- Fat:
- 15 g
- Saturated Fat:
- 7 g
- Carbs:
- 44 g
- Fibre:
- 3 g
- Sugar:
- 17 g
- Cholesterol:
- 80 mg
- Protein:
- 10 g
- Sodium:
- 540 mg