These gluten-free cornbread waffles are one of my best recipes yet! They freeze and reheat perfectly too!
Author: Crystal Cartier
Recipe type: Breakfast
Cuisine: Gluten-Free, Vegetarian
Serves: 10 classic square waffles
Ingredients
1 cup cornmeal
1 cup gluten-free all-purpose flour, I use Bob's Red Mill (you can also use regular all-purpose flour if not GF)
⅛ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup extra sharp cheddar cheese, shredded
~4 ears corn, kernels cut from cob (~1½ cups) OR 1 can sweet corn patted dry
olive oil, to sauté corn
1 jalapeño, seeded and diced
¼ cup green onions, sliced
2 eggs, beaten
¼ cup olive oil
1 cup whole milk
Instructions
In a large skillet over medium heat, sauté the corn kernels in olive oil for a few minutes until just beginning to char slightly. Sprinkle corn with a little salt.
In a large bowl, mix the dry ingredient together thoroughly. Add cheddar, corn, jalapeño and green onions.
In another bowl, beat the eggs then whisk in oil and milk.
Pour wet mixture into the dry ingredients and stir until combined, taking care not to over mix the batter.
Scoop batter into a waffle iron. For my waffle iron, ⅓ heap cup batter cooks for 2 min 30 sec at level 3½.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/12/01/cornbread-waffle-egg-sandwich-with-bacon-and-maple-syrup-gluten-free-version/