Some times it’s fun to switch things up and serve typical food in a non-typical way. Like that cornbread you’re planning on serving for Thanksgiving. A few extra minutes of prep & some minimal effort from you, takes you from Betty Crocker mix maker to Martha Stewart food creator. And the results? Buttery, crunchy waffles filling your bread basket Thanksgiving table’s bread basket.
Cheesy Bacon Herb Cornbread Waffles
1 3/4 cups buttermilk
5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sage
1 teaspoon of thyme
1/2 c. finely grated cheddar cheese
1/2 c. chopped bacon (about 6 slices)
Begin by cooking your bacon in a skillet. While it is cooking mix together the liquid ingredients in a medium-sized bowl. In a separate bowl, blend together the dry ingredients and the cheese. Then quickly and gently combine the bacon (along with the bacon grease) and the wet and dry ingredients.
Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake according to your waffle iron’s directions (mine took about 3 minutes).
To keep the waffles warm, lay them out on a baking sheet & keep them in the oven at the lowest temperature setting until you are ready to serve them.
Recipe Slightly Adapted from King Arthur