These waffles came about after Josh and I traveled to Seattle and Vancouver last summer. The trip was absolutely wonderful, we LOVE that part of the country and could easily see ourselves falling into their energetic culture and community, full-time!
Yes, our house is for sale. No, we are not planning to move to Seattle, although it’s awfully tempting! : )
While I am definitely a sweets kinda girl, rather than salty, their savory waffles completely intrigued me. So, I took my chance and ordered the Rocket which was a savory waffle topped with Creamy Havarti Cheese, baby arugula, tomatoes and a side of fresh ground mustard. Mustard is not my thing, so its presence in the description already made this a leap of faith and had me immediately wondering if I should have ordered the scrumptious chocolate covered sweet waffle that Josh ordered, which came topped with ice cream, for breakfast!
Somehow I had it in my mind that this waffle would come out and the items described above would be chopped and baked into the batter. It never occurred to me that I would essentially get a savory waffle with a salad on top. BUT, much to my surprise, it was deliciously satisfying. The Havarti cheese quickly softened and nearly melted against the warm Belgian waffle and the tomatoes and arugula popped with flavor. Of course, the best part was when I removed the cheese and toppings from the last of it and smothered the plain waffle in Josh’s leftover chocolate syrup with whip cream. What can I say, I still love my sweets!
These waffles are made using cornmeal rather than flour {perfect if you’re gluten-free} paired with diced red bell peppers, onions, cheddar cheese, garlic and cilantro before stirring in a little almond milk, cheddar cheese and eggs to hold it all together. Throw that batter on a hot waffle grill and you get a delightful golden brown, crispy waffle ready for whatever toppings you deem appropriate for the occasion!
In my mind, since corn tortillas are made using cornmeal, and create the perfect shell for all things Mexican {tacos, tostadas, chiquillas, etc}, it seems only natural to top these delicious savory waffles with some avocado, salsa, tomatoes, and beans, or cheese, shredded chicken, ground beef…you get the idea.
It’s going on close to a year since we ate at that great little waffle bar in Vancouver, but thankfully this little creation was worth the wait to recreate. If you haven’t tried savory waffles before, I hope you’ll do so now!
Happy Friday!
Gluten Free Savory Cornbread Waffles
Ingredients
- 1 cup yellow corn meal
- 1/2 red bell pepper finely diced
- 1/2 sweet onion finely diced
- 1 clove garlic minced
- 1.5 oz freshly grated cheddar cheese
- 1/2 cup almond milk
- 2 eggs
- 1 tbsp coconut oil melted
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 tbsp fresh cilantro finely chopped
Instructions
- Preheat waffle maker to medium-high heat.
- Combine all ingredients in large bowl and mix until well combined.
- Once waffle maker is hot and batter is ready, lightly spray top and bottom with coconut oil cooking spray, then pour half batter into waffle maker and cook until golden brown and slightly crispy. Repeat process with remaining half of batter.
- Recipe makes two large waffles, nutrition info is for 1/2 large waffle.
Nutrition
