My husband got me a waffle iron for Christmas, in large part due to my love of Amy’s stuffing waffles, and I was super excited. Some women want jewelry, but I love a good cooking tool. Plus, I recently discovered savory waffles, and I’m hooked!
See, I don’t much care for sugar at breakfast time. I want sugar in my coffee but not my food, so typical breakfast fare like pancakes and waffles doesn’t do much for me. If I do eat breakfast foods, I need the syrup on the side so I can dip in and just get the tiniest bit. Or I’ll eat them with butter or a light smear of jam and avoid the whole syrup thing. I love dessert later in the day, but prefer to start in a more savory way. So you can see why I generally avoid waffles.
Then came the bread bowl at Blvd that included some amazing savory cornbread waffles. Yes, the same ones Amy talked about in her post. They were that good! And they made me think of waffles in a whole new way. I mean, I love normal cornbread, a roll, or a hunk of baguette, but waffle bread was a revelation. Crispy on the outside and soft and fluffy inside. Yumm. Why not make them savory, and why not serve them for dinner? And I’ve already thought of a dozen different versions!
I made these to go along with the Italian Soup with White Beans and Greens and they were the perfect bread, especially when dipped into the warm broth. Plus, the leftovers made a lovely savory breakfast reheated in the toaster oven!
To make the waffles, I combined a cornbread recipe and a waffle recipe, then tweaked it by adding shredded cheddar and some chopped herbs. Rosemary is one of my favorites and there was some lovely fresh thyme at the store, so I used those, but you could adapt this based on whatever herbs you have or the flavor you’re aiming for. I am planning to try a version with cilantro and fresh corn to go with a tex mex chili soon.
Cheddar Herb Cornbread Waffles
Makes about 6 of those large Belgian style waffles
1/4 cup vegetable oil
1 cup milk (I used almond milk)
2 tbs. sugar
1 cup all-purpose flour
1 1/2 cups cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shredded cheddar cheese
2 tbs fresh herbs, minced
1. Whisk together the oil, eggs, and milk. In a separate bowl combine sugar, flour, cornmeal, baking powder, and salt.
2. Add the dry ingredients to the wet and mix till just combined. Stir in shredded cheese and herbs.
3. Cook according to waffle iron directions.
4. Serve immediately. Reheat any leftover waffles in the toaster oven.