Cheddar Cornbread Waffle BLT with Chipotle Butter.
A scrumptuous twist on the classic BLT
Servings: 4 Servings
Calories: 787kcal
Ingredients
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons honey
- 1 1/2 cup all-purpose flour
- 1/2 cup stoneground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-2 cups shredded sharp cheddar cheese
- 1 cup ear corn kernels removed from the cob (about 1/2 )
- 1 jalapeno seeds removed + chopped
- 8 slices thick cut cooked crispy bacaon
- 2-3 tomates sliced
- 1 cup fresh arugula
- 1 avocado sliced
- kosher salt + pepper
- mapley syrup for serving
Chipotle Butter
- 6 tablespoons salted butter softened
- 2 in chipotle chiles adobo finely chopped
Instructions
- In a large mixing bowl, whisk together the buttermilk, eggs and honey. Add the flour, cornmeal, baking powder and salt and stir until just combined. It's OK if the batter is a little lumpy. Stir in the cheddar cheese, corn and Jalapeno. Allow the batter to sit 5-10 minutes.
- Preheat your waffle iron.
- Meanwhile, make the chipotle butter. In a small bowl, stir together the softened butter and chipotle peppers until combined.
- Cook the waffles according to your waffle iron's directions.
- To assemble, spread each warm waffle with chipotle butter and then layer on the tomatoes (seasoning them with salt + pepper), bacon + arugula. Add another waffle. Top with tomatoes, arugula and sliced avocado and finish off with a drizzle of maple syrup (DO IT). EAT! :)
Nutrition
Calories: 787kcal | Carbohydrates: 84g | Protein: 30g | Fat: 68g | Saturated Fat: 29g | Cholesterol: 210mg | Sodium: 949mg | Potassium: 1126mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1885IU | Vitamin C: 20.8mg | Calcium: 418mg | Iron: 4.5mg