Jalapeno Cheddar Bacon Cornmeal Waffles

Coming in HOT today with these Jalapeño Cheddar Bacon Cornmeal Waffles. Get it. Hot. Jalapeños. These waffles are savory and loosely based on the cornmeal ones that I’ve done before, the only difference being that these here are loaded up with 2 cups of goodies! Bacon, jalapeños, and cheddar - oh my!

Since these waffles are savory instead of sweet, they can be for breakfast, brunch, lunch, or even dinner! I decided to have mine for breakfast and paired them with some cooked eggs and plenty of more hot sauce to go along with the spicy syrup.

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These waffles were lightened up by using unsweetened almond milk, reduced fat cheese, and reduced sodium center cut bacon - which is the only kind of bacon I use anymore really. It’s lower in sodium and is leaner than traditional bacon while not being quite as… off as turkey bacon can be. Trust me. Reduced sodium center cut bacon is the way to go!

Serve these with their spicy syrup and anything else on the side that you might like. You can never go wrong with a cooked egg though. Especially when it comes to breakfast and brunch.

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Jalapeno Cheddar Bacon Cornmeal Waffles

Yield: 10

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 3 MinTotal time: 13 Min

Cornmeal based savory waffles that are made with jalapeño, bacon, and cheesed all cooked right into the batter. Topped off with a spicy syrup!

Ingredients

Cornmeal Waffles

• 1 3/4 C. Flour
• 1 1/4 C. Cornmeal
• 1 Tbsp. Baking Powder
• 1 Tsp. Sugar
• 1 Tsp. Salt
• 2 C. Unsweetened Almond Milk
• 3 Tbsp. Canola Oil
• 2 Whole Large Eggs
• 1/2 C. Diced Jalapeno
• 1/2 C. Frozen Corn
• 1/2 C. Shredded Reduced Fat Cheddar
• 1/2 C. Reduced Sodium Center Cut Bacon, Cooked & Crumbled
• Salt & Pepper

Spicy Syrup

• 1/2 C. Maple Syrup
• 1 Tsp. Hot Sauce

Instructions

1. Set the waffle iron to preheat.
2. Whisk together the 1 3/4 C. Flour, 1 1/4 C. Cornmeal, 1 Tbsp. Baking Powder, 1 Tsp. Sugar, and 1 Tsp. Salt together in a large bowl.
3. Add in the 2 C. Unsweetened Almond Milk, 3 Tbsp. Canola Oil, and 2 Whole Large Eggs. Stir until just starting to combine.
4. Fold in the 1/2 C. Diced Jalapeno, 1/2 C. Frozen Corn, 1/2 C. Shredded Reduced Fat Cheddar, and 1/2 C. Cooked Reduced Sodium Center Cut Bacon. Season with salt & pepper.
5. Scoop the appropriate amount of batter out according to your waffle iron. (Mine is 1 full cup per waffle.)
6. Close the waffle iron and cook accordingly. (Mine cooked for 3 minutes to be done and cooked through.)
7. While the waffles are cooking, stir together the 1/2 C. Maple Syrup and 1 Tsp. Hot Sauce; set aside.
8. Once done, remove the waffle from the waffle iron.
9. Drizzle with spiced syrup and/or more hot sauce of choice!

Nutrition Facts

Calories

289

Fat (grams)

8

Sat. Fat (grams)

2

Carbs (grams)

46

Fiber (grams)

3

Net carbs

42.58

Sugar (grams)

11

Protein (grams)

8

Sodium (milligrams)

327

Cholesterol (grams)

46

Nutritional Claims: Balanced • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free •Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher • B Healthy

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