Cornbread Waffles with Waffled Bacon

  • Prep Time 15 min
  • 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 Sensations by Compliments 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.

Tip

Freeze leftover waffles and cook in toaster to reheat for quick weekday breakfast.

Nutrition Facts

  • Nutrition Description Per serving: 1/8 of the recipe
  • Calories 350
  • Fat 15 g
  • Saturated Fat 7 g
  • Carbs 44 g
  • Sugar 17 g
  • Protein 10 g
  • Cholesterol 80 mg
  • Fibre 3 g
  • Sodium 540 mg