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Cornmeal Waffle Sandwiches

Craving a BLT for breakfast? Try this deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. "Prepare the waffles ahead of time and reheat in the toaster for quick assembly," suggests Stacy Joura from Stoneboro, Pennsylvania.

6 ServingsPrep/Total Time: 30 min.

Ingredients

3/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs, separated
1 cup milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
Hellmann's® Real Mayonnaise

[x]

Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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12 Wright® Brand Bacon strips, cooked and drained

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The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

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2 small tomatoes, sliced
Salt and pepper to taste

Directions

In a large bowl, combine the first five ingredients. In another bowl,
whisk the egg yolks. Add milk and butter; stir into dry ingredients
just until moistened. Stir in cheese.
In a small bowl, beat egg whites until stiff peaks form; fold into
the batter.
Bake 12 waffles in a preheated waffle iron according to
manufacturer's directions until golden brown.
Spread mayonnaise on six waffles; top each with bacon, tomato, salt,

2 of 2

Cornmeal Waffle Sandwiches (continued)

Directions (continued)

pepper and remaining waffles. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 341 calories, 18 g fat (9 g saturated fat), 112 mg cholesterol, 954 mg sodium, 31 g carbohydrate, 2 g fiber, 13 g protein.