Cheddar Corn Waffles

April 26, 2015 14 Comments

Oh yes, friends. It was time to break out my beloved waffle iron for the first time in a while. It had been neglected for months. I wanted them super hearty and savory this time though instead of going the sweet route. These slightly spicy cheddar corn waffles fit the bill perfectly! They were also such an amazing vehicle for a decadent poached egg and my homemade simple fresh salsa. It was an easy, show stopping brunch to make.

The batter for the cheddar corn waffles came together quickly! I even made it the night before so they just had to be cooked in the morning.
The batter for the cheddar corn waffles came together quickly. My wet ingredients went into the dry ingredients before I folded in lots of luscious cheddar cheese. I even made it the night before so they just had to be cooked in the morning! I loved that because I don’t really function well in the morning, let alone measure things well. Ha!
The cheddar corn waffles puffed up and became so gorgeous in the waffle iron. Oh my goodness did they smell yummy too!
In the morning, the cheddar corn waffles cooked for about 5 minutes in my beloved waffle iron. They puffed up and became so gorgeously golden. Oh my goodness did they smell yummy too! As I cooked them, I tented them in foil to keep them hot. The batter yielded 4 waffles total, which was perfect!
The most important part of eggs benedict is to have the yolks intact. Cracking them into individual bowls like this first helps make sure that happens!
While the cheddar corn waffles cooked, I poached the eggs. The most important part of poached eggs is to have the yolks intact. Cracking them into individual bowls like this first helps make sure that happens!
The perfectly poached eggs are everything in eggs benedict and much easier than they seem to make.
Perfectly poached eggs are much easier than they seem to make. I just cooked them in simmering water that I added white vinegar to. They were so amazing on top of the cheddar corn waffles. I drained them on paper towel first so that water didn’t get on the waffles.

I just quickly pulled it all together from there. I removed the tents from the waffle plates and topped each of the cheddar corn waffles with a poached egg. Then I scooped a generous amount of salsa on top with a sprinkle of chopped fresh cilantro and brunch was ready! The waffles were so unbelievably fluffy and tender with loads of big flavor. That egg yolk just ran everywhere and mingled with the fresh salsa on top. Oh my goodness, it was heaven. Hope you all enjoy this hearty, decadent brunch as much as we did!

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Cheddar Corn Waffles
Cheddar Corn Waffles

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Cheddar Corn Waffles
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Cheddar Corn Waffles
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 
Course: Breakfast
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CHEDDAR CORN WAFFLES
  • 1 1/2 cups all-purpose flour
  • 1/2 cup medium ground cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 1/2 cups milk or plain almond milk
  • 1 stick butter melted and cooled slightly
  • 4 whole eggs
  • 1/4 teaspoon distilled white vinegar
  • 1 cup extra sharp shredded cheddar
  • 3/4 cup frozen corn kernels thawed
FOR ASSEMBLY
  • 3 tablespoons distilled white vinegar
  • 1 pinch salt
  • 4 whole eggs
  • fresh homemade salsa as needed for topping (see post from 4/25 for recipe)
  • fresh cilantro chopped, as needed for sprinkling on top
Instructions
  1. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, chili powder and cumin for the dry ingredients. In another bowl whisk together the milk, melted butter, eggs and vinegar for the wet ingredients. Pour the wet ingredients into the bowl of dry ingredients and gently whisk it together just until a smooth batter forms. A few lumps are ok, the batter should not get overworked. Switch to a rubber spatula to fold in the cheddar and corn kernels. The batter can be made ahead to this point the night before if desired, just cover the bowl and refrigerate it.
  2. When ready to make the waffles, pre-heat your waffle iron. Be sure to check the manufacturer instructions to get the best results out of your particular waffle iron. Spray it liberally with cooking spray, then scoop about 1/4 of the waffle batter into the iron to just cover the bottom. Close the waffle iron and let the batter cook and puff up for 4-5 minutes. Remove the cooked waffle when it is done to a plate and tent it with foil to keep it warm. Repeat with the rest of the batter to get 4 waffles total.
  3. While waffles cook, bring a pot of water to a gentle simmer over medium heat to poach the eggs. Add the white vinegar and pinch of salt to the pot. Crack the 4 eggs into their own individual little bowls to make sure the yolk stays in tact. When the waffles are all cooked and tented, gently slide the eggs into the simmering water and swirl them around with a spoon to let the whites enrobe the yolks. Let the eggs poach for 2-3 minutes, until set. Remove them with a slotted spoon to a plate lined with a paper towel to blot them.
  4. Remove the foil tents from the waffles, then carefully add a poached egg on top of each one. Add a generous scoop of fresh salsa and sprinkle of fresh cilantro on top to finish the plates. Serve immediately and enjoy the hearty, savory goodness!

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14 thoughts on “Cheddar Corn Waffles”

  1. Yessss! These look so yummy! I am always looking for ways to use my waffle maker. And they sound like they would pair perfectly with Chicken. I am from the south so I love me some chicken and waffles.

  4. These sound delicious without the spicy bit (I can’t handle spicy anything!). Definitely a good one to try for weekend brunch

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