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Cornmeal Waffle Sandwiches Recipe
Cornmeal Waffle Sandwiches Recipe photo by Taste of Home

Cornmeal Waffle Sandwiches Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 Eggland's Best Eggs, separated
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1/2 cup shredded cheddar cheese
  • Mayonnaise
  • 12 bacon strips, cooked and drained
  • 2 small tomatoes, sliced
  • Salt and pepper to taste

Nutritional 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.

Directions

  1. 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.
  2. In a small bowl, beat egg whites until stiff peaks form; fold into the batter.
  3. Bake 12 waffles in a preheated waffle iron according to manufacturer's directions until golden brown.
  4. Spread mayonnaise on six waffles; top each with bacon, tomato, salt, pepper and remaining waffles. Serve immediately. Yield: 6 servings.
Originally published as Cornmeal Waffle Sandwiches in Quick Cooking July/August 2000, p12

Nutritional 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.

Reviews for Cornmeal Waffle Sandwiches

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Jan. 29, 2013

Wow!

MY REVIEW
Reviewed Aug. 6, 2010

We love this recipe. I often make it for a quick dinner. I usually double the recipe to feed my family and have enough leftovers for lunch the next day. I also do not separate my eggs. To lower the fat content I use 1T butter or Smart Balance and I will use bacon bits instead of bacon.

MY REVIEW
Reviewed Mar. 26, 2010

Fantastic, easy, and a wonderful change of pace. You won't be disappointed.

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