Sriracha Cheddar Cornbread Waffles

By • February 21, 2014 6 Comments

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Author Notes: I am a very big fan of texture in my cornbread, so I almost always opt for using coarsely ground cornmeal over the finer stuff. These waffles are no exception, and the coarse cornmeal gives them a wonderfully crisp texture. If this isn't your cup of tea, substitute a finer cornmeal instead.Carey Nershi

Makes 4 waffles

  • 3/4 cup coarse cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup grated smoked cheddar
  • 1 tablespoon honey
  • 1 cup buttermilk
  • 1 egg
  • 4 tablespoons butter, melted
  • 1/2 cup pure maple syrup
  • 2 teaspoons sriracha
  1. Preheat waffle iron. Combine cornmeal, flours, baking powder, baking soda, salt, and cheddar in a large bowl.
  2. Beat together egg, buttermilk, honey, and melted butter. Pour into the dry ingredients and stir until just barely combined. (If there are still a couple dry lumps, it's ok.) Let sit for 10 minutes.
  3. After 10 minutes, the batter should have thickened to a spoonable consistency. Brush both sides of your waffle iron with butter and add three large, heaping spoonfuls (approximately 1/3 cup each) to the center of your iron. Close and cook until nicely browned.
  4. Combine maple syrup and sriracha. Top waffles with a fried egg and sriracha-maple syrup.

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