Cheddar Cornbread Waffles

By: Chef Erin Henry

1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk well shaken
2 eggs
1/4 cup maple syrup
4 tablespoons canola oil
1 cup cheddar cheese shredded
1 bunch scallions sliced, white and pale green parts only (save the dark green parts)

Directions:  In a large bowl combine flour, cornmeal, baking powder, baking soda and salt. Whisk together and set aside.

In a smaller bowl add buttermilk, eggs, oil and maple syrup. Whisk thoroughly to combine. Add wet ingredients to dry ingredients and stir until just mixed. Stir in the cheddar cheese and sliced scallions

To make the waffles, preheat the waffle iron. Lightly coat with vegetable spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5-7 minutes. Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.

To serve: Stack 2-3 waffles on a plate topped by 2-3 strips of chicken, maple syrup, shredded cheese and chives.



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