Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard
- Level: Easy
- Yield: 3 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 269
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 58
- Sodium
- 350
- Total: 20 min
- Active: 10 min
Ingredients
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
Directions
- 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.