Cheddar Cornbread Waffles with Fried Eggs and Queso.
Who on Earth do I think I am with a title like that.
So I TOLD you that I have this thing with waffles right now. Is it a complete cop out to share another waffle recipe oh-so soon? It’s totally insane. I am totally not a waffle person. But now I’m totally acting like a waffle person. What is this nonsense?
The secret to me being a waffle person right now though – is a savory element. Hence the crispy bacon in the waffles from a few weeks ago. And now…
Just guess what I’m going to do with that cheese down there.
Judging by the title, I’m sure it’s super difficult to figure out. The sharpest of all the cheddars into the creamy waffle batter.
Oh hi, can somebody please buy me a new treadmill? Thank you. I’ll see you in four years.
Nooo. Nevermind. It’s not really that bad. I mean we are putting green things and tomatoes on top. That is, like, tons of vegetables on top of waffles and hello, I can justify anything you would like me to justify in your life. Please send emails to firstname.lastname@example.org.
The short story is: OH MY FREAKING GOSH.
Cheesy, semi-crunch cornbread-y waffles. Topped with an egg. What else do you need?
The long story is:
I knew that I instantly had to tell my invisible internet friends (can I still call you that) about these because they are darn good. If you are a texture person (like, you enjoy texture in foods) then you will go NUTSO on the waffles alone.
Plus, it’s like comfort food mixed with some fresh summer garden bounty at once. Cheddar waffles, topped with a little cheese drizzle and lots of tomatoes and herbs. It’s dreamy! It’s breakfast!
(Except it’s probably dinner, that’s for sure.)
Breakfast for dinner is approximately 147% better than breakfast for breakfast which is saying something since I also love breakfast for breakfast.
(However, breakfast for brunch probably takes the cake because brunch means cocktails. Such a great excuse for late breakfast.)
Now for details.
You don’t “need” the cheese sauce, but um, if you are somebody that doesn’t think you need cheese sauce I’m not sure how you are here and why we are friends. You know what I mean. I added a little drizzle of this quick queso to add some sort of “syrup” element – totally not a syrup whatsoever but something to mimic it, a little extra flavor and something to smother on your waffle in case your egg yolk alone didn’t do the trick. And then a sprinkling of herbs and seriously ripe, sweet tomatoes.
I mean. Your weekend is right here.
- 1 1/2 cups all-purpose flour
- 1 cup coarsely ground cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 8 ounces sharp white cheddar cheese, grated
- 1 cup cherry tomatoes, quartered or halved
- 4 scallions, thinly sliced
- 3 tablespoons snipped chives
- 1/2 tablespoon butter
- 1/2 tablespoon flour
- 4 ounces half and half
- 6 ounces white cheddar cheese, freshly grated
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, soda and salt. In a smaller bowl, whisk together the buttermilk and eggs. Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it’s all incorporated. Fold in the grated cheese. Let the batter sit for 10 to 15 minutes.
Heat your waffle iron on the highest setting.
Pour about 1/3 to 1/2 cup batter in the center of your iron (depends on how large your iron is) and cook until golden and crispy. While the waffles are cooking, heat a large skillet over medium heat and add the olive oil (or butter. or bacon grease!) and fry the eggs. To serve, drizzle a little of the cheese sauce over top. Cover with the egg, some tomatoes, scallions and chives. Devour.
Heat a small saucepan over medium heat and add the butter. Once it’s sizzling, whisk in the flour and cook for a minute or two until it’s golden and fragrant. Slowly pour in the half and half while whisking constantly so the mixture slightly thickens. Cook for 1 to 2 minutes while stirring. Reduce the heat to low and slowly stir in the cheese until melted. Keep over low heat until serving – stirring occasionally. If it seizes up or gets too thick, add a few drops of half and half and stir.
I saved you a bite.