Every once in a while I like to bust out my waffle iron for a lazy Sunday morning treat. I wanted a waffle maker for the longest time, and then my Mom’s best friend gave me one for Christmas! Amazing! It’s been a bit of trial and error to find a good recipe, and this is one of two that I’ve liked so far.

This recipe is neat because the bacon is cooked and added to the batter along with some maple syrup, so there’s a nice sweet and salty combo going on.  If I ever do a chicken & waffles dinner party, this is the recipe I’ll use. The cornmeal adds a little crunch too.

I made a half batch of the full recipe which is listed below. This made four big waffles, three of which I cooled and froze, wrapped in plastic wrap and then tin foil. You can defrost in the oven or microwave, or just stick in the toaster like your own Eggos.

Maple Bacon Cornmeal Waffles

Source: Julie via Babble.com

Ingredients

4-5 slices bacon, cooked until crisp, then crumbled

1 1/2 cups flour

1/2 cup cornmeal

2 tsp baking powder

1 tsp baking soda

pinch salt

2 eggs

2 cups buttermilk

1/4 cup canola or vegetable oil

2 tbsp maple syrup

Directions

1. In a big bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, oil and syrup.
2. Pour wet over dry and stir gently until almost combined. Add the bacon and stir until just blended.
3. Heat your waffle iron, and make the waffles according to the instruction booklet that came with it. Mine is awesome because you just pour in the batter and it beeps when it’s done. You can keep the waffles warm in a low oven (250°) until you’re ready to serve.