Description
Tender and delicious cornbread waffles get a savory edge from sharp cheddar cheese.
Ingredients
Units
Scale
- 2 large eggs, separated
- 2 cups whole milk buttermilk
- 1/4 cup + 2 TB honey
- 1 cup all purpose flour
- 1 cup fine ground cornmeal
- 1 TB + 1 tsp baking powder
- 3/4 tsp salt
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup unsalted butter, melted
- 2 TB vegetable oil for greasing the waffle maker
Instructions
- Preheat your waffle maker according to the manufacturer’s instructions, making sure not to use the highest setting. I like to keep mine on the middle setting, which is a 3 on a 1-6 scale.
- Separate the eggs, adding the yolks and whites to separate medium mixing bowls. Add the buttermilk and honey to the egg yolks and whisk until smooth. Set aside. In a larger mixing bowl (large enough to hold all of the finished batter), whisk the flour, cornmeal, baking powder, salt and shredded cheese together until combined. Pour the buttermilk/egg yolk mixture into the flour/cheese, and add the melted butter. Fold everything together with a spatula until well combined. The batter should be thick, almost spreadable. Set aside.
- Use an electric hand mixer to beat the egg whites into stiff peaks and fold them into the batter.
- Brush your preheated waffle maker with some of the vegetable oil, and add the amount of batter recommended by the manufacturer’s instructions. Refer to those instructions again to figure out how long to cook the waffles for, each waffle maker is different. Make sure to brush the grates with oil before you cook each waffle.
- Serve hot with minced chives and honey, or maple syrup if desired! Leftover waffles should be refrigerated and eaten within a couple days.
Nutrition
- Serving Size: 1 waffle
- Calories: 437
- Sugar: 15.8 g
- Sodium: 19375.2 mg
- Fat: 29.9 g
- Saturated Fat: 18.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 33.3 g
- Fiber: 0.6 g
- Protein: 10.8 g
- Cholesterol: 128 mg