I’m still on a cornmeal kick and have been craving waffles, too. I went to the Joy of Cooking I inherited from my paternal grandmother, circa 1953. They have a variety of waffle recipes that looked promising, although most needed a little updating.
The original recipe called for 5 tablespoons of melted bacon fat. That would have made them too greasy, so I used mostly melted butter instead with a single tablespoon of bacon fat for flavor. Like most good Southern girls, I keep a jar of bacon fat in my fridge for just a use. I also bake the entire package of bacon (on a baking sheet for about 30 minutes at 350 degrees F) and then freeze what I don’t eat. This way, I usually always have bacon ready to eat and it was easy to pull some out and chop it for this use.
The cornmeal gave the waffles a bit of nutty taste, with bacon in every tender bite. Definitely a recipe to repeat. Good thing I have extras to freeze and just pop in the toaster oven for a quick meal.
Bacon Cornmeal Waffles
1 3/4 cups milk
1 cup all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup cornmeal
4 tablespoons butter, unsalted
1 tablespoon bacon fat, melted
4-6 slices bacon, cooked and chopped into small pieces
Beat the eggs in the milk.
Sift together the flour, baking powder, sugar and salt. Whisk together with the cornmeal. Stir in the milk. Mix in the melted butter and bacon fat. Stir in the bacon pieces. There will still be some lumps but everything should be incorporated.
Let batter stand while the waffle iron heats up. Brush lightly with vegetable oil. Add batter in 1/3 cup measures to each side of the waffle iron. Wait two minutes after most of the steam has escaped to check for doneness. You’re looking for even golden color and crispy to the touch. Place finished waffles in a 200 degree F oven while cooking the rest.