One of my favorite but rare meals to make: Cheddar Cornmeal Waffles with Bacon, Spinach, and Egg.
CHEDDAR CORNMEAL WAFFLE RECIPE
(adapted from Martha Stewart)
- 1 1/2 cups all-purpose flour (I used white wheat flour)
- 1 1/2 cups yellow cornmeal
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3 tablespoons sugar
- 4 large eggs, separated (I used all egg whites)
- 2 cups milk (skim milk is great)
- 8 tablespoons (1 stick) unsalted butter, melted (I used Smart Balance)
- 1 1/2 cups sharp cheddar cheese, grated (I used 2% reduced fat sharp cheddar)
- bacon (I use turkey bacon)
- additional egg for the sandwich
- spinach leaves
- Preheat oven to 400 degrees. Place bacon on a rimmed baking sheet, and bake until browned, 12 to 15 minutes. Set aside on paper towels.
- Preheat a waffle iron. Reduce oven heat to 200 degrees. Into a large bowl, sift together flour, cornmeal, baking powder, salt, and sugar.
- In a medium bowl, whisk together egg yolks (or in my case, I just put in half of the egg whites), milk, and melted butter. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in grated cheese.
- In a medium bowl, beat egg whites (which meant I beat the other half of the egg white equivalent) with a hand-mixer until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
- In a medium skillet, cook egg(s) however you like. I usually do them over-medium.
- Layer half the waffles with the bacon, cooked egg, and spinach. Sandwich together, and serve. (The original recipe has you making some sort of green tomatoes and a homemade mayonnaise. I’m sure that version is delicious as well.)