When I was growing up, Sunday mornings meant church with the family followed by a breakfast of my father’s famous waffles. Sometimes he would make pancakes, but I preferred waffles, fresh and hot from the iron, spread thickly with peanut butter (don’t knock it ’til you’ve tried it), and dripping with maple syrup. As my father got older and my sisters moved away, this tradition faded, but I never lost my love for waffles. I would make them regularly myself were it not for one obstacle: cleaning the waffle iron. Despite the directive to simply “wipe with a damp cloth,” I am a clean freak and nothing will suffice but using a soft scrub brush and some mild dish soap to get every little nook and cranny,* all the while trying not to let water leak into any of the electrical parts. Way too much trouble.
Being a night owl, I only go out to breakfast under duress, but I like to order a Belgian waffle when I do. There’s something about the structure and precision of those crisp, sturdy squares, which make perfect receptacles for puddles of melting butter and hot syrup (and ease the pain of getting up at the crack of dawn). A few years ago, I ordered cheddar waffles for the first time and had a conversion experience. Salty, sweet, and savory, they were definitely “scrub-worthy,” but I never exerted myself to make them at home.
A short time ago, Kirsti made some delicious cheddar waffles, which ignited my determination to finally get out the old waffle iron. Before I did, I noticed a jar of cornmeal that had been sitting on my shelf for a while. I don’t like when foods linger in the pantry or fridge, and I try to use up staples while they’re still fresh, so I searched for recipe ideas using cornmeal. Lo and behold, many of the results that popped up were for cornmeal waffles. Now I had a decision to make (and I hate making decisions!): cheddar or cornmeal? I wasn’t sure I had the stamina to make waffles twice in a brief period of time. Then it hit me—cheddar cornmeal waffles!
I am clearly not the first person to have had this idea based on the number of recipes I found online, but all of them had a string of ingredients and little extras added in like toasted nuts, corn kernels, bacon, and/or jalapeños. I like to keep things simple, so I found this straightforward recipe for Savory Cheddar Waffles and merely substituted one cup of cornmeal for a cup of the flour.
I whipped up a batch and they came out of the waffle iron extra crispy with the pungent, earthy aroma of cheddar hanging in the air. Even soaking in maple syrup, they maintained their crunch from the cornmeal. I put the extras in the freezer, then popped one in the toaster the next morning. It came out hot and crisp, as if made fresh that very day. This recipe is a winner! As I set to the task of cleaning the waffle iron, I asked myself, “Was it worth it?” I didn’t waffle on the answer: “Definitely.”
Stuff Worthy Of Our Notice™ in this post:
SCRUB-WORTHY CHEDDAR CORNMEAL WAFFLES (adapted from Chowhound)
1 cup all-purpose flour
1 cup yellow cornmeal†
2 tsp. baking powder
2 tsp. kosher salt
2 large eggs
2 cups whole milk
½ cup (1 stick) unsalted butter, melted
2 cups (about 5 oz.) shredded Irish cheddar cheese, such as Dubliner‡
Mix the flour, cornmeal, baking powder, and salt in a large bowl and whisk until there are no lumps. In a second bowl, whisk eggs lightly until just broken up. Add the milk. While whisking constantly, slowly pour in the melted butter and stir to combine. Add the cheese and mix thoroughly. Pour the cheese mixture into the flour mixture and stir just until the flour is incorporated.
Heat your waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (my waffle iron has a light that tells me when the waffles are ready, but you can open the top and peek for doneness after a few minutes). Transfer waffles to a plate or wire rack.§ Repeat with the remaining batter. Makes about 6 Belgian waffles or 10-12 regular waffles.
*My waffle iron has a nonstick coating, but I still need to use oil to prevent the waffles from sticking. I’ve read that you should season nonstick cookware, but I simply can’t bring myself to put it away when I can still see beads of oil between the squares. No.
†I used one full cup of cornmeal, because that’s what I had in my pantry, but the flavor was fairly strong in the waffles. If you want to reduce the amount of cornmeal in the recipe, simply increase the flour accordingly so that the total flour-cornmeal mixture equals 2 cups (e.g. 1 ½ cups flour plus ½ cup cornmeal). I would not use more than one cup of cornmeal in this recipe.
‡I went for broke and grated the full 7 oz. block of Dubliner cheese into the batter. Life is short!
§If you want to keep the waffles warm after they come out of the iron, preheat your oven to 250°F and place the waffles on a wire rack that’s been set on a baking sheet in the center of the oven.