Description
Smoky bacon and cheddar are mixed with corn grits to make the most mouth-watering waffles!
Ingredients
- ¾ cups Coarse Cornmeal Or Polenta
- 1 cup Boiling Water
- 1 cup All-purpose Flour
- ½ Tablespoons Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- ½ teaspoons Baking Soda
- 2 whole Large Eggs
- 3 Tablespoons Butter, Melted And Cooled
- 1 cup Whole Milk
- 5 strips Slab Bacon, Diced And Cooked Until Crispy
- ½ cups (heaping) Freshly Grated Cheddar Cheese
- Butter, For Serving
- Real Maple Syrup, For Serving
Preparation
Into a large bowl add the coarse cornmeal. Pour the cup of boiling water over the grits and stir to combine. Let the cornmeal sit for 15 minutes until cooled.
Meanwhile in a medium bowl whisk together the flour, sugar, baking powder, salt and baking soda. Set aside.
In a small bowl crack and add two large eggs and the melted (and cooled) butter and whisk to combine.
Combine the dry ingredients and the egg mixture with the cornmeal mixture then add the cup of milk and stir. Lastly add in the cooked bacon and the grated cheddar cheese and stir to combine.
Preheat your oven to 200 F.
Lightly spray the waffle iron and heat it according to manufacturer’s instructions. Once preheated, use a measuring cup to pour batter into the waffle pan, using the amount specified in the manufacturer’s instructions. Close the lid and cook the waffles for 3-5 minutes until the edges are slightly crispy.
Remove the finished waffles to a sheet pan and slide them in the preheated 200 F oven to keep warm while you make the remaining waffles. Stir the batter in between batches so the cornmeal and bacon don’t sink to the bottom.
Serve these pancakes with a pat of butter and warm (real) maple syrup.
Enjoy!
