Best 2 Cornbread Cheddar Waffles With Scrambled Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the culinary realm, where breakfast reigns supreme, cornbread cheddar waffles with scrambled eggs emerge as a delectable harmony of flavors and textures. This delightful dish is a symphony of sweet cornbread, melted cheddar cheese, and fluffy scrambled eggs, culminating in a tantalizing morning masterpiece. Prepare to embark on a gastronomic journey as we unveil the secrets to crafting the perfect cornbread cheddar waffles with scrambled eggs, transforming your breakfast routine into an extraordinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR CORNBREAD WAFFLES FROM SCRATCH



Cheddar Cornbread Waffles from Scratch image

A fresh take on your traditional waffle, these savory Crispy Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!

Provided by Kylee Cooks

Categories     Dinner

Time 10m

Number Of Ingredients 14

1 1/2 cups all purpose flour
1 cup yellow cornmeal
2 tsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
6 Tbs butter (melted)
2 cups cheddar cheese (shredded)
5 cups chunky chili
sour cream
extra cheddar
cilantro

Steps:

  • Whisk together the dry ingredients.
  • In a smaller bowl, whisk together the buttermilk and eggs.
  • Add the wet ingredients to the dry, folding together until just combined. Don't over mix -the batter should be shaggy, vs smooth.
  • Add in the melted butter, and cheese, folding together gently. Again - don't over mix!!
  • Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!)
  • Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
  • Cook until browned and crispy.
  • Top with hot chili, sour cream, extra cheese and a little cilantro.
  • Devour!

Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 19 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 160 mg, Sodium 1272 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA



Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema image

Provided by Bobby Flay

Categories     main-dish

Time 15h40m

Yield 8 servings

Number Of Ingredients 39

1 3/4 cups buttermilk
2 large eggs
2 tablespoons honey
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cumin
1 teaspoon fine sea salt
Pinch of cayenne
5 tablespoons unsalted butter, melted and slightly cooled
Nonstick pan spray
3 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/2 Spanish onion, chopped
1 serrano chile, sliced into rounds
2 1/2 cups canned plum tomatoes, with their juices
2 tablespoons ground ancho chile powder
2 tablespoons ground pasilla chile powder
1/2 cup water
2 tablespoons pureed chipotles in adobo sauce
2 tablespoons honey
Splash of red wine vinegar
1 cup cilantro leaves
1 clove garlic
2 tablespoons grated cotija cheese
2 tablespoons pine nuts
3/4 cup crema (Mexican sour cream)
1/4 cup soft goat's milk cheese, at room temperature
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
8 large eggs
2 cups grated sharp Cheddar
2 cups grated Monterey Jack cheese
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
8 scallions, thinly sliced
Handful of fresh cilantro leaves

Steps:

  • Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
  • While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
  • Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
  • Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
  • Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
  • While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.

Tips:

  • Use fresh ingredients: Fresh corn kernels, buttermilk, and eggs will give your waffles the best flavor and texture.
  • Don't overmix the batter: Overmixing the batter will make your waffles tough. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for a few minutes before cooking will allow the cornmeal to absorb the liquid and produce a more tender waffle.
  • Cook the waffles on a hot waffle iron: A hot waffle iron will help to create crispy waffles with a light and fluffy interior.
  • Serve the waffles immediately: Waffles are best served hot and fresh out of the waffle iron. If you need to keep them warm, place them in a warm oven or toaster oven.

Conclusion:

Cornbread cheddar waffles with scrambled eggs are a delicious and easy-to-make breakfast or brunch recipe. The waffles are light and fluffy with a crispy exterior, and the cheddar cheese adds a cheesy and flavorful twist. The scrambled eggs are a classic breakfast side dish that pairs perfectly with the waffles. This recipe is sure to be a hit with your family and friends.

Related Topics