Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema

  • Level: Intermediate
  • Total: 15 hr 40 min (includes resting time)
  • Active: 45 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Waffles:

1 3/4 cups buttermilk

2 large eggs

2 tablespoons honey 

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon ground cumin

1 teaspoon fine sea salt

Pinch of cayenne 

5 tablespoons unsalted butter, melted and slightly cooled 

Nonstick pan spray 

Red Chile Sauce:

3 cloves garlic, roughly chopped

Kosher salt and freshly ground black pepper

2 tablespoons canola oil 

1/2 Spanish onion, chopped 

1 serrano chile, sliced into rounds 

2 1/2 cups canned plum tomatoes, with their juices 

2 tablespoons ground ancho chile powder 

2 tablespoons ground pasilla chile powder 

1/2 cup water

2 tablespoons pureed chipotles in adobo sauce

2 tablespoons honey 

Splash of red wine vinegar 

Crema:

1 cup cilantro leaves

1 clove garlic

2 tablespoons grated cotija cheese

2 tablespoons pine nuts 

3/4 cup crema (Mexican sour cream)

1/4 cup soft goat's milk cheese, at room temperature 

Finely grated zest of 1 lime 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Eggs:

8 large eggs

2 cups grated sharp Cheddar

2 cups grated Monterey Jack cheese

4 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

8 scallions, thinly sliced

Handful of fresh cilantro leaves

Directions

Special equipment:
a small food processor
  1. Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
  2. While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
  3. Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
  4. Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
  5. Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
  6. While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …