Cornbread Waffle Egg Sandwich with Bacon and Maple Syrup (+ gluten-free version!)
OH MY GOSH you guys I just ate the best sandwich of my whole ding dang life after shooting this here beauty! Who loves waffles?! Who loves cornbread?! Eggs? Yup. Corn salsa? Maple syrup? I think you’re pickin’ up what I’m puttin’ down here. This cornbread waffle recipe is one of my most bangin’ recipes of all time. Pair it with the elements of this breakfast sandwich and there’s not a gourmet spot in town that can compete with this breakfast!
The waffles freeze beautifully too! I stack them up with a small square of parchment between each waffle and throw them in a freezer bag. A quick toast in the toaster and you can have an extra awesome breakfast any ol’ day of the week. I love it when tasty food is just on call, waiting in the wings to make a quick and incredible meal.
I make these with gluten-free flour and they turn out perfectly, but have no fear gluten-eaters of the world you can also use all purpose flour instead.
*makes 10 regular square waffles (not belgian)
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour, I use Bob’s Red Mill (you can also use regular all-purpose flour)
- 1/8 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup extra sharp cheddar cheese, shredded
- ~4 ears corn, kernels cut from cob (~1 1/2 cups) OR 1 can sweet corn patted dry
- olive oil, to sauté corn
- 1 jalapeño, seeded and diced
- 1/4 cup green onions, sliced
- 2 eggs, beaten
- 1/4 cup olive oil
- 1 cup whole milk
~ In a large skillet over medium heat, sauté the corn kernels in olive oil for a few minutes until just beginning to char slightly. Sprinkle corn with a little salt.
~ In a large bowl, mix the dry ingredient together thoroughly. Add cheddar, corn, jalapeño and green onions.
~ In another bowl, beat the eggs then whisk in oil and milk.
~ Pour wet mixture into the dry ingredients and stir until combined, taking care not to over mix the batter.
~ Scoop batter into a waffle iron. For my waffle iron, 1/3 heap cup batter cooks for 2 min 30 sec at level 3 1/2.
***Sandwich recipe below image…
CORNBREAD WAFFLE EGG SANDWICH
- 2 cornbread waffles, toasted if frozen
- 1 egg sunny side up
- 2 strips crispy bacon
- corn salsa
- high quality maple syrup
~Crispy Bacon: lay bacon on parchment lined baking sheet. 400 degrees for 15-20 minutes depending on the thickness of your bacon. Remove from oven and let cool on a paper towel lined plate.
~ Sunny Egg: heat enough olive oil in a skillet to slightly more than coat the bottom of the pan. Crack egg into oil. If the oil spits and pops turn the heat down. As the whites begin to cook, spoon the hot oil over the whites to help them set. Once the whites are set, spoon the hot oil over the yolk until it sets slightly. Remove egg from pan and set briefly on a paper towel before layering onto the waffle.
~ Layer bacon and egg on a waffle. Top with corn salsa. You can drizzle the syrup on now or after you add the top waffle if you don’t mind making this sandwich a fork-and-knife situation!