Recipe of the Week: Cornbread Waffles

It's National waffle day!  On this day in 1869, a man named Cornelius Swartwout received the first U.S. patent for a waffle iron.  

The word "waffle" first appears in the English language in 1725, but the Dutch word wafele was used in the 13th century.  Depending on the context of the use, it means honeycomb or cake.

Waffles have evolved over time in different countries and through different cultures, including Belgian style waffles that were showcased at Expo 58 in Brussels and then in the U.S. at the Seattle world's fair in 1962.

Today, waffles on a stick or lolly waffles, hot dog waffles, similar to a corn dog and stroopwafels which are thin and filled with syrup have changed the way we think about and eat traditional waffles.

A while back, I found a recipe for a potato waffle cooked in the waffle iron which was a big hit, but this past weekend I updated the waffle mix and came up with this new breakfast classic.

Enjoy!
Stacy

Cornbread Waffles with Bacon and Green Chilies - Adapted from Sam the Cooking Guy

Ingredients:

1 box jiffy cornbread mix

1 egg

3/4 cup milk

2 tablespoons vegetable oil

1/2 cup diced, cooked bacon

1/2 cup shredded cheddar cheese

1/4 can diced green chilies (mild)
2 tablespoons chopped green onions

non stick cooking spray

Directions:

Preheat waffle iron.

Combine all ingredients in a large bowl and mix well.

Spray both sides of the waffle iron with cooking spray.  Add the batter and close lid.

Cook until done.  Add a fried or poached egg to the top, if desired.


Picture courtesy of Moi