Cornbread Waffles with Waffled Bacon
Prep Time
Serves
Cooking Mode
1 cup all-purpose flour
1 cup cornmeal
1 tbsp baking powder
½ tsp salt
1 ¾ cups milk
2 eggs
⅓ cup butter, melted
8 slices Panache Thick-Cut Craft Beer Bacon, halved
⅔ cup each raspberries, diced cantaloupe and ripe pear
¼ cup dried cranberries, finely chopped
¼ cup honey
1 tsp orange zest
3 tbsp orange juice
1 cup all-purpose flour
1 cup cornmeal
1 tbsp baking powder
½ tsp salt
1 ¾ cups milk
2 eggs
⅓ cup butter, melted
8 slices Panache Thick-Cut Craft Beer Bacon, halved
⅔ cup each raspberries, diced cantaloupe and ripe pear
¼ cup dried cranberries, finely chopped
¼ cup honey
1 tsp orange zest
3 tbsp orange juice
Directions
1In large bowl, whisk together flour, cornmeal, baking powder and salt. In another bowl, whisk together milk, eggs and melted butter.
2Stir wet ingredients into dry ingredients until just combined. Let batter stand 10 min.
3Meanwhile, 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.
4Wipe 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.
5Toss together raspberries, cantaloupe, pear, dried cranberries, honey, orange zest and juice. Serve waffles with fruit salad.
Tips
1
Freeze leftover waffles and cook in toaster to reheat for quick weekday breakfast.
Disclaimer
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Personal Note
Personal Note
