If you have not yet experienced the joy of bacon cooked into your waffles, you must. Bacon and cornmeal are a perfect pairing, and so last weekend I experimented with a few leftover slices of bacon (a rarity, but yes they sometimes exist!) and cornmeal batter in the waffle iron. The result was a golden, crusty waffle with a soft interior, studded with bits of salty bacon – like cornbread, only lighter, and appropriate for breakfast. I decided to spike the batter with a bit of pure maple syrup. If you’re really hard-core about your bacon, save the drippings and use them in place of the canola oil in the batter.
Ladies and gentlemen, we have a winner.
Maple Bacon Cornmeal Waffles
4-5 slices bacon, cooked until crisp, then crumbled
1-1/2 cups all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp baking soda
2 cups buttermilk
1/4 cup canola or other vegetable oil
2 Tbsp. pure maple syrup
In large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk, oil and syrup; pour over the dry ingredients. Stir until almost combined; add the bacon and stir until just blended.
Heat waffle iron; brush with some of the remaining oil. Pour in 1/2 cup (125 mL) batter for each waffle, spreading to edges; close lid and cook until steam stops and waffle is crisp and golden