CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA
Steps:
- For the bacon: Preheat the oven to 400 degrees F.
- Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
- Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
- Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
- For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
- For the waffles: Preheat the oven to 200 degrees F.
- Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
- Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
- Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
- Put the egg whites in a medium bowl and beat until soft peaks form.
- Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
- Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
- For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
- Top each waffle with some creamy ricotta, an egg and some bacon.
LEMON-RICOTTA CORNMEAL WAFFLES
Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
- Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.
Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g
CORNMEAL AND RICOTTA WAFFLES RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Heat an 8-inch square waffle iron and preheat the oven to 200°. In a large bowl, whisk the ricotta with the milk, egg yolks and sugar. In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter. In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the egg whites into the waffle batter until no streaks remain. Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron. Close and cook until the waffles are golden and crisp. Serve the waffles immediately or transfer them to a rack in the oven to keep warm. Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon.
WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM
Provided by Bobby Flay
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
- Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
- In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
- Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
- To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.
CORNMEAL WAFFLES
These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
Provided by DOE2
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a waffle iron, and coat with cooking spray.
- In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
- Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g
OAT AND CORNMEAL WAFFLES
These waffles are delicious, crispy and sweet. They are also nutritious. This recipe came from the Sunset Complete Vegetarian Cook Book. They are especially good with sliced fruit on top. The recipe can be altered without a problem, it is still good if the ratios are not exact.
Provided by Bruins Fan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients in a large bowl.
- Beat egg and add to buttermilk.
- Add egg and buttermilk to dry ingredients and mix to incorporate.
- Add cooled melted butter and mix to incorporate.
- Do not overmix.
- Heat waffle iron, (to grease or not to grease- I usually don't) for each waffle pour about 2/3 cup of batter or 1/2 an iron full.
- Bake until well crisped.
Nutrition Facts : Calories 531.8, Fat 20, SaturatedFat 11.3, Cholesterol 93.7, Sodium 871.7, Carbohydrate 74, Fiber 4, Sugar 17.7, Protein 14.9
CORNMEAL WAFFLES
From the Southern section of the United States Regional Cookbook, Chicago Culinary Institute, 1947. Posted in response to a recipe request. Cooling time for the mush not included in the preparation time.
Provided by Molly53
Categories Breakfast
Time 21m
Yield 12 waffles
Number Of Ingredients 9
Steps:
- Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
- Cool.
- Sift flour, salt, baking soda together.
- Beat eggs until very light and add to cornmeal mush.
- Add sifted flour mixture alternatively with milk and stir thoroughly.
- Add enough buttermilk or sour milk to make a thin batter.
- Spray your waffle iron with cooking spray.
- Bake batter in hot waffle iron until golden brown.
Nutrition Facts : Calories 214.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 79.5, Sodium 574.9, Carbohydrate 33.8, Fiber 2, Sugar 1.5, Protein 7.4
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- Heat an 8-inch square waffle iron and preheat the oven to 200°. In a large bowl, whisk the ricotta with the milk, egg yolks and sugar. In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter.
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