sprinklefingers

of course this morning, the morning after my kid’s first night - ever - without a pacifier, i run out of my stock of freezer waffles. he woke up, extremely excited about getting through the night, and immediately asked for waffles. uh oh.

so, i did what anyone would do - i promised waffles for dinner. perfect.

cornmeal & bacon waffles - for dinner.

• 6-8 slices bacon, baked at 425 until crispy, crumbled


• 1.5 cups ap flour
• 1 cup cornmeal
• 2.5 t baking powder
• 1 t baking soda
• 1/2 t salt



• 2 cups buttermilk OR 2 cups buttermilk substitute
• 2 large eggs
• 2 T brown sugar
• 1/2 stick unsalted butter, melted & cooled

1. mix together flour through salt.
2. mix together buttermilk through melted butter.
3. add wet ingredients to dry.
4. fold in crumbled bacon. don’t overmix.
5. allow batter to sit for 15 minutes.
6. pour batter into waffle iron and proceed as you normally would with your particular iron.
7. after about 5 minutes, you can lift open the waffle iron to check on things. you’re looking for a nice golden brown color with crisp edges.

these waffles are delicious. and perfect for dinner. but it’s also nice to have leftovers that you can put in the freezer for later enjoyment.

to freeze: allow waffles to cool completely on a cooling rack. once cooled, place waffles in a freezer bag, label and freeze.

to reheat: either toast in your toaster or toaster oven, or take the waffles for a quick trip at 350 in your regular oven. let toast/bake until hot and crispity. just please do me a favor and keep a close eye on them as they thaw & get toasty…these waffles can go from perfect to burnt in no time at all.

also of note: inspiration for these waffles came from the pamphlet that was packaged with my waffle iron. that’s where the ratio of dry to wet ingredients came from. the rest was me winging it. if i can do it, you can do it. honest.