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Cheddar Cornbread Waffle BLT with Chipotle Butter | halfbakedharvest.com @hbharvest
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4.58 from 19 votes

Cheddar Cornbread Waffle BLT with Chipotle Butter.

A scrumptuous twist on the classic BLT
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 881kcal


  • 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


  • 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! :)


Calories: 881kcal | 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