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Thursday, February 22

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Recipe Mon May 21 2007

Bacon Cornmeal Waffles

Sure, it's Monday, which probably means you'll be lucky if you have time to grab a bowl of cereal for breakfast for the next five days. That just means you have all week to look forward to a weekend brunch. But instead of going out this weekend, stay in, brew some coffee at home and try this delicious recipe for waffles made with cornmeal and bacon.

The recipe comes from the newest edition of Joy of Cooking, but I'm including my own notes, as I've prepared these waffles many, many times. I also like to serve these with whipped maple butter (and I've included a "how to" for that, as well).

Cornbread and bacon waffles
The waffles served in bite-size pieces for this weekend's Beerfly Alley Fight.

Bacon Cornmeal Waffles

Begin by cooking 6 slices of bacon and preheating the waffle iron. I find that the highest setting is the best setting with mine, as when the batter touches it, it tends to cool it down.

In a large bowl, whisk together:
1 c. all-purpose, unbleached flour
1 c. cornmeal
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt (if using uncured bacon, use 1 - 1/2 tsp)

Whisk together in another bowl:
2 c. buttermilk
1/4 c. maple syrup
2 egg yolks
5 Tbs butter, melted (I like to add this slowly, so as not to cook the eggs)

Make a well in the center of the dry ingredients and add the wet ingredients. Combine with a few swift strokes. Crumble 3-4 slices of bacon into the batter.

Beat until stiff, but not dry:
2 egg whites
and then gently fold into the batter.

Using a ladle, spoon the batter onto the waffle iron, covering approximately two-thirds of the surface. Lay a half piece of bacon on top before closing the iron. Cook until very little steam is escaping the iron.

While the waffles are cooking, you can take the time to make up some whipped maple butter. Using a hand blender, mixer or mini food processor, beat together 1 stick of unsalted butter (at room temperature) and approximately 1/4 - 1/3 cup pure maple syrup. Add more or less depending on how sweet you want it.

To keep the waffles heated and crispy before serving, place a cooling rack on a cookie sheet. Keep the waffles on the rack in the oven at 200 degrees F. If you don't have a cooling rack, place the waffles directly onto the oven racks.

You can also freeze the waffles in plastic bags, reheating by baking in an oven or sticking them in a toaster. Next Monday, you may be enjoying a brunch-y breakfast on your way out the door.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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