Cornbread Cheddar Waffles with Scrambled Eggs
 
 
Yield: 4 servings
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups grated sharp cheddar cheese, divided
  • 10 large eggs
  • 1¼ cups buttermilk (see note)
  • ¼ cup vegetable oil
  • 1 tablespoon milk or cream cheese, optional
  • 1 tablespoon unsalted butter
  • 1 scallion, thinly sliced
  • Salt and pepper
  • Cooking spray
Directions
  1. In a large mixing bowl, sift together the flour, cornmeal, sugar, baking powder and salt. Mix in 1 cup of the cheddar cheese. In a medium mixing bowl, beat 2 of the eggs until small bubbles form. Whisk in the buttermilk and vegetable oil. Add the wet ingredients to the large mixing bowl with the flour and stir until just combined.
  2. Coat waffle iron with cooking spray and preheat. Pour enough batter to fill the waffle iron without it overflowing and cook until golden brown. Repeat with the remaining batter. Place cooked waffles on a wire cooling rack so they don’t get soggy.
  3. When the waffles are almost done, make the scrambled eggs. Whisk the remaining eggs in a large bowl until small bubbles form. Whisk in the milk or cream cheese, if using. Melt the butter in a large nonstick skillet over medium-low heat. Add the beaten eggs and the scallions. Season with salt and pepper. Cook, stir and flip with a spatula until just set. Remove from the heat and cover to keep warm.
  4. When the waffles are done, preheat the broiler. Place the waffles on a baking sheet then scatter the remaining cheddar cheese over top. Broil until the cheese melts, about 1 minute. Remove from the oven and top with the scrambled eggs. Serve warm.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/08/23/cornbread-cheddar-waffles-with-scrambled-eggs/