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Crisp Corn Bread Waffles

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Submitted by lisawendt

YIELD

servings

PREP

25 min

COOK

20 min

READY

60 min

Ingredients

8 8
EACH EACH BACON
to 10 strips *
½ 118
CUP ML LARD
bacon, plus vegetable, *
2 473
CUPS ML CORNMEAL
yellow
1 237
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML SUGAR
1 ½ 355
CUPS ML MILK, SKIM
2 2
LARGE LARGE EGGS

Directions

Fry bacon crisp.

Drain, reserve drippings and add oil to make ½ cup.

Crumble bacon and reserve (you should have ½ cup crumbled bacon).

Combine cornmeal, flour, baking powder, soda, salt, and sugar in medium-sized bowl.

In a separate bowl, combine, milk and vinegar.

Let stand 10 minutes.

Beat eggs in large mixer bowl.

Add bacon fat and milk mixture to eggs.

Add cornmeal mixture and reserved bacon.

Mix thoroughly. Bake in waffle iron according to manufacturer’s directions, until brown and crisp.

Serve hot.

Waffles may be frozen for later use.

To serve, thaw in microwave on defrost cycle or in toaster oven.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 430 12% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 469mg 20%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 21%
Sugars g
Protein 29g
Vitamin A 5% Vitamin C 2%
Calcium 16% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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