Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard

Total Time:
20 min
10 min
10 min

3 sandwiches

  • 1 cup white cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 2 large eggs
  • Nonstick cooking spray
  • 2 tablespoons Dijon mustard
  • 1 1/4 cup grated sharp Cheddar
  • 6 slices bacon, cooked until crisp
  • Special equipment: a waffle iron

  • Preheat the oven to 300 degrees F.

  • Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the maple syrup and eggs in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.

  • Heat a waffle iron according to the manufacturer's directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles.

  • Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl.

  • Place 3 waffles on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese evenly over the top. Place in the oven until the cheese has melted.

  • Arrange one-third of the bacon slices on the cheesy waffles and drizzle with a little more of the Dijon mustard mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm.

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