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
1 1/2 teaspoons
grated smoked cheddar
pure maple syrup
In This Recipe
Preheat waffle iron. Combine cornmeal, flours, baking powder, baking soda, salt, and cheddar in a large bowl.
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.
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.
Combine maple syrup and sriracha. Top waffles with a fried egg and sriracha-maple syrup.