Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 3 sandwiches
LEVEL: Easy

ingredients

  • 1 cup white cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 2 large eggs
  • Nonstick cooking spray
  • 2 tablespoons Dijon mustard
  • 1 1/4 cup grated sharp Cheddar
  • 6 slices bacon, cooked until crisp
    • Special equipment: a waffle iron
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      Directions

      Preheat the oven to 300 degrees F.

      Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the maple syrup and eggs in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.

      Heat a waffle iron according to the manufacturer's directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles.

      Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl.

      Place 3 waffles on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese evenly over the top. Place in the oven until the cheese has melted.

      Arrange one-third of the bacon slices on the cheesy waffles and drizzle with a little more of the Dijon mustard mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm.

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      4

      Newest Ratings and Reviews

      Read all 6 reviews

      • on February 16, 2014

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        Just made the waffles. Really good and easy. Let batter rest a couple mins before using. Crispy and light.

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      • on August 26, 2012

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        These taste great, nice and fluffy, but my batter was WAY too wet and I had to add extra flour. I should've thought about not pouring in the entire wet mixture at once, just to be safe. Duh. I carefully halved the recipe as it's only two of us here. I triple checked my measurements and still as written my batter was very thin and my first waffle burned. I added enough flour (I didn't measure, but probably about 2 or 3 Tbs, maybe even 4 to make the batter the right thickness for a waffle batter. Not great technique I know, but otherwise it would've been unusable. This worked great and the remaining two waffles (round Belgian waffle iron rather than Bobby's square one came out really beautifully. I will make these again, they are delicious! I'll probably either add a little extra flour at the beginning or not pour in all the liquid at once, since it's easier/more correct technique to loosen up a waffle batter at the end than to thicken it. All in all though, I loved these waffles!

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      • on April 22, 2012

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        Amazing. The Waffles (all alone,by themselves may be the best waffles I've ever made (2 kids, a wife, and a cat agree..., but when the dijon/maple sauce is added with the bacon and the melted cheddar...it's our new comfort food. Perfect for a rainy morning. I also made the omelet wraps and the fruit smoothies from the same episode. An amazing brunch.

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