Sunday Breakfast: The Bacon, Cheddar & Cornmeal Waffle

Scene:  My kitchen, Sunday, 8:12 AM.  Germany kicking the snot out of England plays in the background.

I’m rummaging through the fridge, noting we’re down on just about anything worth eating on a Sunday morning… a few pieces of bacon, only two eggs, no potatoes…

“Choo, I have an idea for breakfast.”

“Yes?”

“How about bacon waffles?”

Choo’s eyes light up like I just announced I discovered the secret to life itself as he nods, reverently.

Crispy bacon, sharp cheddar cheese, cornmeal, and just a bit of brown sugar to add a hint of sweetness:  this created one heck of a waffle.  You know how I know it was good?  Kiddo ate three of them.

A few notes:  I list melted butter as an ingredient, but, you know, if you wanted to use some of the bacon fat leftover from cooking, I promise I’m not going to say a word.  I’ll just say it was worth the substitution.  Also, if you’d prefer to use buttermilk rather than the yogurt/milk combination that I used (which only came about by my not having any buttermilk in the house and having yogurt that needed to be consumed), you would have my approval.  Not like you need it, but I’m sure you feel better by having it.

The Bacon, Cheddar & Cornmeal Waffle

1 cup yellow cornmeal
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons brown sugar
3 tablespoons melted butter (or bacon fat)
2 eggs, beaten
1/2 cup plain yogurt
1 1/2 cups lowfat milk
6 pieces cooked bacon, crispy and crumbled
1/2 cup shredded sharp cheddar cheese


In a mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.
In a separate bowl, whisk together melted butter, eggs, yogurt and milk; add to dry ingredients and stir until ingredients are blended, with no dry streaks.
Fold in bacon and cheese, and let batter rest for 15 minutes before cooking.
Cook in waffle iron as per manufacturer’s instructions.

This made 13 4 x 4 waffles, and the great thing is that waffles freeze well, so don’t fret about leftovers–make your Monday morning a little brighter by having some of these for breakfast!