Bacon & Cheddar Cornmeal Waffles bring together the perfect balance of savory and hearty flavors in every bite. Crispy, golden waffles are infused with smoky bacon and sharp cheddar, creating a satisfying texture that’s both crunchy and tender. The subtle sweetness of cornmeal adds a rustic charm, making these waffles a standout breakfast or brunch treat. Ready in just 40 minutes, this recipe is a quick yet impressive way to start your day with something special.

Each bite delivers a symphony of flavors—salty, smoky, and rich—that will have everyone reaching for seconds. The aroma of sizzling bacon and melting cheese fills the kitchen, promising a meal that’s as comforting as it is indulgent. Whether you’re serving them with a drizzle of maple syrup or a dollop of sour cream, these waffles are sure to become a family favorite. Perfect for lazy weekends or busy mornings, they’re a delicious way to elevate your breakfast game.

Ingredients for Bacon & Cheddar Cornmeal Waffles

Dry Ingredients:
1 ½ cups (12oz/340g) all-purpose flour
1 ½ cups (12oz/340g) fine cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
2 ½ cups (20floz/600g) whole milk (can substitute with buttermilk for extra tang)
2 large eggs
5 tablespoons (2 ½ oz/75g) butter, melted (cooled to room temperature)
Mix-Ins:
½ cup (4oz/115g) sweetcorn (tinned or frozen, thawed if frozen)
1 cup (8oz/225g) bacon, chopped (cooked until crispy)
¾ cup (6oz/180g) cheddar cheese, shredded
1 cup (8oz/225g) chopped scallions (green onions)

Step-by-Step Instructions

Prepare the Batter: In a large bowl, whisk together the milk, eggs, and melted butter until well combined.
Mix Dry Ingredients: In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir until evenly mixed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Add Mix-Ins: Fold in the sweetcorn, bacon, cheddar cheese, and scallions until evenly distributed throughout the batter.
Cook the Waffles: Preheat your waffle iron according to the manufacturer’s instructions. Pour the batter onto the hot waffle iron (about ½ cup per waffle) and cook for approximately 3 minutes, or until golden brown and crispy.
Serve: Serve immediately with extra bacon, scallions, or scrambled eggs on top if desired.
Store Leftovers: Wrap any leftover waffles in foil and reheat in the oven at 350°F (175°C) for 5-10 minutes until warmed through.

Perfect Pairings: Toppings and Sides

Take your Bacon & Cheddar Cornmeal Waffles to the next level with delicious toppings and sides. Try a dollop of sour cream or a drizzle of maple syrup for a sweet-savory twist. For a heartier meal, top with scrambled eggs, avocado slices, or even a fried egg. Don’t forget extra crispy bacon and a sprinkle of chopped scallions for added flavor and crunch!

Make-Ahead Magic: Storage and Reheating

These waffles are perfect for meal prep! Store leftovers in an airtight container or wrap them in foil for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 5-10 minutes until warm and crispy. You can also use a toaster for a quick fix—just keep an eye on them to avoid burning!

Mix It Up: Recipe Variations

Feel free to customize these waffles to suit your taste! Swap the cheddar cheese for pepper jack or gouda for a different flavor profile. Add a kick with jalapeños or swap the bacon for ham or sausage. For a vegetarian option, skip the bacon and add roasted red peppers or spinach instead.

Waffle Iron Wisdom: Equipment Tips

If you’re using a waffle iron, make sure it’s preheated and lightly greased to prevent sticking. For crispier waffles, let the batter rest for 5-10 minutes before cooking. Don’t have a waffle iron? No problem! Cook the batter like pancakes in a nonstick skillet over medium heat—they’ll still be delicious.

Quick Prep Hacks: Time-Saving Tips

Save time by prepping ingredients ahead! Chop the bacon and scallions the night before and store them in the fridge. Use pre-shredded cheese to skip the grating step. If you’re in a rush, mix the wet and dry ingredients directly in one bowl—just be careful not to overmix the batter for the best texture.