When I posted that Cheesy Jalapeño Cornbread a couple weeks ago, I had a thought that I could give a similar treatment to my Cornmeal Waffles. That’s to say I didn’t plan on posting two cornmeal-based recipes so close together, but I couldn’t get that idea out of my head…and so, here we are.
With minimal changes to the source recipe (swapping all the vegan ingredients for eggs and dairy), a bit more liquid, a brick’s-worth of grated cheddar and some sliced scallions, I was able to take those sweet-leaning waffles in a decidedly savory direction.
You know, one that involves stacking smoked salmon and avocado and sriracha and lacy fried eggs on top of Cheddar Scallion Cornmeal Waffles and calling it breakfast or lunch or brunch or whatever.
Aren’t these pretty? I’ve found my other waffles a bit difficult to photograph, but these are so dynamic and colorful! Love those golden, cheesy wells and all the fun toppings.
I am huge fan of all things onion, so scallions were a natural choice as a mix-in. Feel free to leave them out if they’re not your thing, or swap ‘em for chopped herbs or minced jalapeños or anything else your heart desires.
Like my other cornmeal-based recipes, Cheddar Scallion Cornmeal Waffles are naturally gluten-free. Also, they freeze & reheat like a dream, so you can stash them and then throw together a meal at the drop of a hat. Or eat them with your hands like a wild animal while writing a blog post. Not that I’d know anything about that.
Cheddar Scallion Cornmeal Waffles {Gluten-Free}
makes 16-17 4-inch waffles
2 large eggs, room temperature
1 teaspoon dijon mustard
1 1/2 cup buttermilk, room temperature
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
8 ounces sharp cheddar cheese, grated
1/4 cup thinly-sliced scallions (about 3 small scallions)
1/2 cup (1 stick) unsalted butter, melted & cooled slightly
For the waffle iron:
cooking spray
For serving:
smoked salmon
avocado
sriracha
soft-boiled, poached or fried eggs
thinly-sliced scallions
Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.
Heat waffle iron according to package directions.
In a small bowl, whisk eggs until pale. Add dijon, followed by buttermilk. Set aside.
In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder. Use a silicone spatula to fold in grated cheddar and scallions. Stir in melted butter, followed by egg/buttermilk mixture.
Grease waffle iron with cooking spray. Pour a 1/4 cup of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the wells are turning golden, about 6-8 minutes.
Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.
Serve waffles with lox, sour cream, eggs and/or scallions, if desired. Enjoy immediately.
Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.
I don’t know how exactly this began, but somewhere along the line, I got it in my mind that there is no combination that says “casual-but-classy spring lunch” quite like a savory scone with a big green salad.
e2 bakes brooklyn 