Cheesy Cornbread Waffles
Who else is ready for a three day weekend?! I’ve been so looking forward to some uninterrupted laziness. The last few weeks have been packed with projects, deadlines, and wedding planning. It feels likes the month of May never even happened. Wedding planning is sort of fun though, and we have only half joked about eloping once… We dropped off the save the dates in the mail yesterday so it’s happening!
We normally don’t do much for Memorial Day weekend. Historically, it’s been a weekend where we enjoy the emptiness of San Francisco because everyone else has left for the weekend. No lines for brunch (not that I actually brunch). Less traffic for no apparent reason. It’s the best version of San Francisco in my opinion.
So for this glorious weekend, I plan to sleep, avoid opening my laptop, and treating ourselves to a big breakfast spread - big enough that we can live off of the leftovers for a few days 😅Oh, and then sleep some more. I made these Cheesy Cornbread Waffles a few weeks ago and I’m craving them again! The crispy cheese edge is something straight from my savory breakfast dreams.
the best cornbread waffles!
I walk a fine line between being a sweet vs. savory breakfast person, which means these waffles are perfect for me. I love a cornbread waffle because they are soft and tender on the inside but have a beautiful crisp on the exterior. Cornbread also has an inherent sweetness that plays nicely with both honey and more savory ingredients like cheese and herbs. These cornbread waffles are quick to mix up, the batter just needs some time to hydrate, but that’s a perfect time to brew some coffee or prep your sides. The batters has bits of fresh corn kernels for texture, basil for freshness, and Roth Cheese Havarti for creaminess. I LOVE their Havarti because it melts into the most beautiful, gooey pockets of cheese and have such a delicious creamy, buttery flavor. It’s a mild cheesy so you can add it to so many things without it competing with any of your other flavors.
Don’t sleep on the frico!
Half a block of Havarti goes into the actual waffle batter but the remainder is reserved to sprinkle around the edge of the waffle while it cooks. Then you’re gifted with an insanely delicious and crispy cheese edge! Some frico for your waffles. It’s debatably the best part about this waffle.
Dress it up
If you’re going to go the big breakfast spread route, you’re going to need some sides! I typically go with the classics: bacon, eggs, and fruit! There’s something about a platter of pretty cut fruit that makes me happy or like I’m on vacation. Oh, and lots of coffee.
When it comes to dressing up the waffles you have a bunch of options. I like to simply drizzle on some hot honey (or regular honey) because I love the sweet and salty combo. An extra sprinkle of cheese doesn’t hurt either, especially because Roth Cheese Havarti pairs so nicely with honey. I also love a dollop of yogurt with hot sauce or a few slices of avocado. It’s your dream breakfast and your long weekend, so do what your heart compels you to do!
Cheesy Cornbread Waffles
Makes 6 to 8 waffles
1 cup buttermilk (or 1 cup milk with 2 tsp white vinegar, let sit for 15 minutes)
2 large eggs
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup cornstarch
1/4 cup granulated sugar
2 tsp baking powder
1 tsp salt
1 1/2 cup corn kernels (frozen, canned, or fresh from the cob)
1/2 cup chopped basil (optional, can sub with green onions or cilantro)
6 oz (1 package) Roth Havarti cheese, shredded and divided
In a medium bowl or liquid measuring cup, whisk to combine buttermilk and eggs.
In a large bowl whisk to combine flour, cornmeal, cornstarch, granulated sugar, baking powder, and salt. Add corn, basil, and half of the havarti cheese. Stir to combine with a flexible spatula. Add the buttermilk and mix until just combined. It’s okay if it’s a little lumpy. Let the batter sit for 15 to 20 minutes to help hydrate.
Preheat your waffle iron. Add 3/4 cup (changes depending on waffle iron) of batter to the iron. Sprinkle havarti cheese around the edges of the waffle. Close the iron and cook until desired doneness (I got to about 5 out of 6 on my iron).
Remove the waffle with a pair of tongs, take care to not break off the crispy cheese edge, and place on a wire rack. Repeat with remaining waffles. You can keep the waffles warm in the oven set to 200 if you want to.
Serve with extra cheese, chopped basil, hot honey or maple syrup.
Storage notes: The waffles freeze beautifully. Store in a resealable bag in the freezer for up to 3 months. Warm up in a 350-degree oven on a baking sheet until crisp and warm, 10 to 12 minutes.