Cheddar Scallion Cornmeal Waffles
Savory, crispy cornmeal waffles packed with sharp cheddar cheese and fresh sliced scallions, perfect topped with a fried egg or a drizzle of hot honey.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 8
- Cuisine: Southern
- Difficulty: Easy
- Cost: $1.64/serving
Dietary
- Vegetarian
- Nut-Free
- Pescatarian
- Kosher
- Low-Sugar
- Low-Calorie
Tags
- comfort food
- crowd-pleaser
- kid-friendly
- rich
- budget-friendly
- quick
- tangy
Ingredients
- 1.5 cup yellow cornmeal
- 1.5 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper (ground)
- 2 cup buttermilk
- 3 eggs (large)
- 0.33 cup unsalted butter (melted)
- 1.5 cup sharp cheddar cheese (shredded)
- 0.5 cup green onions (thinly sliced)
Instructions
- Preheat your waffle iron on medium-high heat.
- In a large bowl, whisk together 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- In a separate bowl, whisk together 2 cups buttermilk, 3 large eggs, and 1/3 cup melted unsalted butter.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in 1 1/2 cups shredded sharp cheddar cheese and 1/2 cup thinly sliced green onions.
- Ladle 1/2 cup batter onto the waffle iron and cook for 4 to 5 minutes until crisp and deeply golden. Repeat with remaining batter to make 8 waffles.
Notes
Freeze extra waffles in a freezer bag and reheat in the toaster on high setting for an instant savory breakfast.
Nutrition (per serving)
- Calories: 380
- Protein: 13.1 g
- Carbohydrates: 42.4 g
- Fat: 17 g
- Fiber: 1.9 g
- Sodium: 822 mg
- Saturated Fat: 9.9 g
- Sugar: 3.1 g
- Cholesterol: 110 mg