A delicious mix of savory and sweet, this cornbread waffle has melted cheddar cheese and is topped off with a salted honey whipped cream and buttered bourbon maple syrup. An indulgent breakfast recipe for your next brunch.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and eggs. You can whisk the eggs before adding or whatever. It also helps if these ingredients are room temperature for the next steps.
Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it’s all incorporated. Fold in the grated cheese. Let the batter sit for 10 minutes.
For any leftover flour and cornmeal, store them in a cool, dry place, away from heat. Best in an airtight container. Both will last in the pantry up to a year past the best by date this way. If you store them in the freezer, they can last more than 2 years past the best by date.
If you are ever wondering if your baking powder or baking soda are still fresh and ready to use, here are a few simple tests you can do. For baking powder, add a teaspoon of it to a cup of hot water. If it bubbles, it is still active. For baking soda, add 1 teaspoon of vinegar to 1 tablespoon of baking soda. If it bubbles, it is still active.
Eggs should last for a few months in the fridge, but you can easily test to see if they are good. Fill a tall glass with water, and carefully add the egg to the glass. If it stands on end or float, it is good as long as it is below the halfway mark of the glass. If it floats past that, toss it.
Heat your waffle iron to a medium-high setting.
When the waffle iron is ready, spray the iron with cooking spray, then pour about ¾ cup of batter at the center of the iron. This may vary depending on the size of your iron. Cook until crispy.
A pro tip on making whipped cream, put the bowl and beaters in the fridge for an hour before making it. It's the fat in whipping cream that traps the air bubbles that make it light and fluffy. If it’s too warm, the fat melts and the air escapes.
Add the whipping cream to the chilled bowl and beat on low with a hand mixer. Increase the speed to medium as the cream begins to fluff up.
When the cream has some body to it but is still a sludge, add in the salt, vanilla extract, and honey. Continue whipping on medium to medium-high.
Beat until medium peaks form. A medium peak will appear perky and then soften a bit.
Whipped cream will last a few days in the fridge, in an airtight container, so you can make this ahead of time.
As always, I recommend using pure vanilla extract. Stored in a cool dark place, it will last indefinitely, compared to the imitation stuff. Same for real honey, even if it crystalizes, it isn’t spoiled by any means.
Add the maple syrup to a small saucepan over a medium heat. Bring to a simmer.
Add in the bourbon, vanilla extract, and butter. Return to a simmer and cook for 1 minute.
You can make this ahead of time too. A layer of butter will form on the top when cooled but easily mix in when warmed back up.
Once opened, maple syrup will last about a year in the fridge. So lots of reasons to make these waffles! Butter lasts about 4 months in the fridge but up to a year when frozen.
Serve the waffles and drizzle the Buttered Bourbon Maple Syrup over the top.