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.

gluten-free cornbread waffle egg sandwich

*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…

gluten-free 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!


This is a fantastic example of how gorgeous a hunk of meat can truly be. This baby is loaded with textures to make you drool: gritty with crunch, glistening with just the right amount of delicious grease, crisp with fresh firm veggies and well done bacon. An exquisite piece of carnivore heaven styled au naturale (totally edible, no funny business) by food stylist Sienna DeGovia. Don’t get me wrong, I think pushing visual boundaries is a beautiful thing, but I must say I’m a big fan of food imagery that is natural and exists in some semblance of reality (albeit a slightly improved reality;). I love me some crumb-age (don’t bother trying to look that up, def not a real word) and some drips or slight melting to evoke the delectable impermanence of real food. Sometimes it’s hard to salivate at the most pristine image of perfectly un-melted fake ice cream. Though working with real food as a food photographer can be more challenging in some situations, in the end I find it more rewarding. You’ll have to excuse my love of parentheses (I feel like it makes for a more personal conversation;)

Nothing like a beefy day in the kitchen to get the studio pups all wild-eyed and feral!

Anyway, enough of my ramblings. What gets you all revved up and drooling? Melty, gooey sweets? Savory, crispy bites? Let’s hear it!

Honestly, this is simply a big ‘ole beef burger with everything you see here:

  • LARGE beef patty
  • Toasted/grilled onion roll
  • Crunchy thickly slice Applewood bacon
  • Sliced fresh onion and tomato
  • BBQ sauce tops this one off nicely

If you want to avoid the inevitable kitchen mess from frying (you can’t see it but my hand is totally raised) pick up a bag of the frozen Panko (Japanese bread crumb) breaded onion rings and toss them in the oven with some chopped fresh herbs. We included loads of garden herbs like oregano and rosemary as well as some coarsely ground fresh black pepper to make a simple packaged food extra tasty and attractive! Get ready to eat yourself into a satisfying food coma!


food photographer, food photography, los angeles, crystal cartier

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