She Places Bacon On Waffles With Corn & Cheddar For Best Mother’s Day Brunch Ever!
By Mike-Ross
The best way to start Mother’s Day is with a special breakfast in bed. It becomes habit to make the same meal each year that you have since you were a child but since you are older & wiser, it may be time to impress and treat your mother to something delicious like these Bacon Cornmeal Waffles? Today, the great Gemma Stafford teaches us how to make these with a recipe that’s easy to adapt to vegetarian, corn-free or pancake versions. Check it out!
Ingredients:
–1 1/2 cups all-purpose flour
–1 1/2 cups fine cornmeal (if you don’t have or want to use cornmeal, use all white flour)
–2 tablespoons sugar
–1 teaspoon baking powder
–1/2 teaspoon baking soda
–1 teaspoon Salt
–2 1/2 cups milk
–2 eggs
–5 tablespoons butter, melted, room temperature
–1/2 cup sweet corn
–1 cup bacon, chopped
–3/4 cup shredded cheddar cheese
–1 cup chopped scallions
Here are the instructions:
Mix together the milk and eggs in a large bowl.
In another bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt.
Add the dry ingredients to the wet. Mix gently, along with the bacon, scallions, cheese and sweet corn until just combined. Make sure not to overmix so that your waffles stay light and soft.
Incorporate the room temperature melted butter. Again, do not overmix.
Cook in a waffle iron for roughly 3 minutes.
You can serve with more bacon, scallions, or even scramble eggs on top! Wrap any leftovers in foil and reheat in the oven the next day. I love how indulgent and adaptable this recipe is without being super-difficult. Will you give a try? Do you think your mom would enjoy this on Mother’s Day?
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