Cheddar Cornbread Waffle BLT with Chipotle Butter.
Ingredients
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons honey
- 1 1/2 cup all-purpose flour
- 1/2 cup stoneground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-2 cups shredded sharp cheddar cheese
- 1 cup ear corn (kernels removed from the cob (about 1/2 ))
- 1 jalapeno (seeds removed + chopped)
- 8 slices thick cut cooked (crispy bacaon)
- 2-3 tomates (sliced)
- 1 cup fresh arugula
- 1 avocado (sliced)
- kosher salt + pepper
- mapley syrup (for serving)
Chipotle Butter
- 6 tablespoons salted butter (softened)
- 2 in chipotle chiles adobo (finely chopped)
Instructions
- 1
In a large mixing bowl, whisk together the buttermilk, eggs and honey. Add the flour, cornmeal, baking powder and salt and stir until just combined. It's OK if the batter is a little lumpy. Stir in the cheddar cheese, corn and Jalapeno. Allow the batter to sit 5-10 minutes.
10 min - 2
Preheat your waffle iron.
- 3
Meanwhile, make the chipotle butter. In a small bowl, stir together the softened butter and chipotle peppers until combined.
- 4
Cook the waffles according to your waffle iron's directions.
- 5
To assemble, spread each warm waffle with chipotle butter and then layer on the tomatoes (seasoning them with salt + pepper), bacon + arugula. Add another waffle. Top with tomatoes, arugula and sliced avocado and finish off with a drizzle of maple syrup (DO IT). EAT! :)
Nutrition
Per serving (based on 4 servings)
