I’m sure when you think of waffles, you think of stacks of fluffy sweet waffles dripping with maple syrup, perhaps with some fruit on the side or a dusting of powdered sugar. And indeed, waffles are most often served sweet.
I would argue, however, that waffles are as suitable for dinner as they are for breakfast. With a little tweaking, a basic waffle takes on a savory personality. With a few toppings or creative mix-ins, a waffle can easily be served as a perfectly-suitable dinner time meal.
While our favorite savory waffle recipe utilizes a biscuit-like batter (or biscoffles, as we like to call them) we figured that cornbread could be waffle-ized (or waffles could be cornbread-ized) equally as well.
And indeed, the resulting savory waffle is like a new and improved cornbread, slightly crunchy on the outside and soft and tender on the inside, with a nutty cornmeal flavor and an enjoyable stone-ground texture. The egg white is beaten separately and folded in to the batter, giving the waffles a nice light texture.
I can’t say often enough how much I love the KitchenAid® Waffle Baker. It’s the most even baking, thickest waffle making appliance out there, times two. Being able to make two waffles at once gets dinner on the table that much quicker.
This basic savory waffle recipe is incredibly flexible and ripe for adaptation; we mixed in both grated cheese and fresh herbs, and topped the waffles with everything from a hearty chili to a fried egg to a fresh watercress salad. Anything that would go well with a slice of fresh cornbread would go equally as well with these savory cornbread waffles.
Savory Cornmeal Waffles
Makes 6-8 servings
1 1/4 cup all-purpose flour
1 1/4 cup stone ground yellow cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
2 cups buttermilk
2 large eggs, separated
1/4 cup unsalted butter, melted and cooled to lukewarm
1 tablespoon honey
In a large bowl, whisk together flour, cornmeal, baking soda, baking powder, salt, pepper, and cayenne.
Mix in buttermilk, egg yolks, melted butter, and honey until just incorporated. Do not overmix.
In a medium bowl, whisk egg whites until they hold semi-stiff peaks. Fold whites into batter.
Ladle a scant cup of batter into KitchenAid® Waffle Baker, flip and repeat for other side. Cook for about 4 minutes or until waffles are deep golden brown and crisp. Transfer to a baking sheet in a 225ºF oven to keep warm and repeat with remaining batter.
Chili Cheese Waffles:
Mix 1 cup of shredded cheese into batter prior to cooking. We like a mix of 1/2 cup white cheddar, 1/4 cup manchego, and 1/4 cup grated parmesan. Top with your favorite hearty chili, sour cream, shredded cheese, and fresh cilantro.
Sunnyside-Up Herb Waffles:
Mix 2/3 cup of chopped fresh herbs such as basil, parsley, and chives into waffle batter. Top with a fried or poached egg and drizzle with creamy hollandaise sauce.
Waffles & Greens:
Toss fresh arugula, watercress, or other spicy green with a squeeze of lemon juice, a splash of olive oil, and a dash of salt and pepper. Top each waffle with a handful of greens, crumbled goat cheese, and roasted pistachios.
Chicken & Waffles:
A southern favorite! Top waffles with a piece of your favorite crispy fried chicken and a drizzle of raw local honey.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*