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Crispy Cornbread Waffles

Cornbread WafflesOkay, this is not diet food.  In fact, this is about the furthest thing from diet food you’re going to find.

Which makes it pretty darn tasty.

The Young One tasted them and went, “They’re okay.  They taste like cornbread.”  I tasted them and went, “Oooo – these are pretty good.”  Beloved tasted them and went, “OMG!” and sucked it all down in about 3.5 seconds.

I have to give The Young One credit – they do taste like cornbread (really, really good cornbread).  When I make them for breakfast again, I do believe I’ll use corn flour as opposed to corn meal; I’d like the texture to be a little more fine-grained.  That being said, they’d make an absolutely dynamite base for a savory dish, such as chicken molé or chili, exactly as written.

And Jen, I promise I’ll have something a little more diet friendly for you very, very soon.  Trust me on this.

Crispy Cornbread Waffles

makes 5

10 strips of bacon, chopped

1/3 cup vegetable oil

2 cups cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons granulated sugar

1 1/2 cups milk

2 tablespoons white distilled vinegar

2 large eggs

In a skillet fry bacon until crisp. Remove with a slotted spoon and drain, reserving the drippings in a measuring cup. Add oil.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

In a small bowl, combine milk and vinegar; set aside for 10 minutes.

Beat eggs in another large bowl. Whisk in the reserved bacon fat and milk mixtures. Add the wet ingredients to the cornmeal mixture, then the bacon. Mix well.

Bake in a waffle iron according to the package directions. Serve with maple syrup and butter.

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