Cornbread Waffles with Waffled Bacon

8
Easy
Breakfast

Characteristics

Without nuts High Calcium

Nutritional Facts Per Serving

350
Calories
10 g
Protein
44 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 15 g
    • Saturated fat  7 g
  • Cholesterol 80 mg
  • Sodium  540 mg
  • Carbs 44 g
    • fiber  3 g
    • Sugar  17 g
  • Protein 10 g

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cups milk
  • 2 eggs
  • 1/3 cup butter, melted
  • 8 slices Sensations by Compliments Thick-Cut Craft Beer Bacon, halved
  • 2/3 cup each raspberries, diced cantaloupe and ripe pear
  • 1/4 cup dried cranberries, finely chopped
  • 1/4 cup honey
  • 1 tsp orange zest
  • 3 tbsp orange juice

Method

  1. In large bowl, whisk together flour, cornmeal, baking powder and salt. In another bowl, whisk together milk, eggs and melted butter.
  2. Stir wet ingredients into dry ingredients until just combined. Let batter stand 10 min. 
  3. Meanwhile, preheat waffle iron according to manufacturer's instructions. Cook bacon, in batches, in waffle iron 5 to 7 min. or until golden brown and crisp. Drain on paper towel. Keep bacon warm in low oven. 
  4. Wipe waffle iron clean with paper towel. Pour scant 1/2 cup (125 mL) batter onto waffle iron. Place 2 pieces bacon onto each waffle; close lid. Cook 4 to 5 min or until waffles are golden brown and crisp. Repeat with remaining batter and bacon. 
  5. Toss together raspberries, cantaloupe, pear, dried cranberries, honey, orange zest and juice. Serve waffles with fruit salad.
Tip:
Freeze leftover waffles and cook in toaster to reheat for quick weekday breakfast

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