Looking to shake things up a bit? Peach Mango Caprese Salad offers a lovely twist on the classic tomato and mozzarella dish. Caprese Salad fans will absolutely adore this lil bowl full of summer. The perfect bite holds wonderfully ripe peaches, juicy mango, tangy tomatoes, […]
Tag: <span>lunch recipes</span>
Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal […]
Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they most definitely are. Cheesy, golden delicious waffles make the absolute perfect vessel for crispy bacon, juicy tomatoes, and crunchy lettuce. This savory sandwich is great for a quick dinner, a hearty lunch, or even a game day tailgate brunch. You’ll love this unexpected twist on a true classic!
Here’s all you’ll need: all-purpose flour, cornmeal, baking powder, sugar, salt, eggs, milk, butter, shredded cheddar cheese, mayonnaise, bacon, tomatoes, lettuce, salt and pepper.
First things first, like any BLT we’re going to need bacon, lettuce and tomato to make our Cornbread Waffle BLT Sandwiches. Go ahead and prep that lettuce, slice those tomatoes into thick, hearty slices, and cook the bacon. I almost ALWAYS use this No Mess Bacon method! So easy!! Then let’s get those crispy, crunchy, golden delicious waffles started. In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt.
Next we’ll want to separate the eggs. Crack open those eggs and carefully separate the egg yolks and place them in a small bowl. Set the egg whites aside for now. We’ll be using them in a minute. Add the milk and melted butter to the egg yolks and whisk to combine.
Add the egg yolk mixture into the bowl with the dry ingredients. Stir into the dry ingredients until everything is just moistened. No need to over mix! Now stir in that cheddar cheese. The more the merrier in my opinion!!! We cut it off at 1-1/2 cups but if that whole 2 cup bag just happens to fall in there I won’t be upset about it either.
In a separate bowl, beat the egg whites until stiff peaks begin to form. I’m usually not into recipes that dirty a lot of dishes but just stick with me on this one! Stiff peaks can be a little tricky but I’ve got ya covered. First off make sure there’s no shells or yolks in there cause that’ll really ruin our mojo. Room temperature eggs will work better than cold ones. Beat with a hand mixer, gradually increasing to the very highest speed. The higher the speed, the better!! Move the beaters in a back and forth motion to help the process along. You’ll also want to occasionally scrape the sides of the bowl.
You’ll know you have stiff peaks when you can remove the beaters from the bowl (while the mixer is turned off of course!) and the egg peaks stand straight up. Add the egg white mixture to our waffle batter and gently fold to combine. You’ll know it’s mixed well when you can’t see any more white foam in the batter.
Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. This big guy takes close to half a cup of batter (for reference). Close the lid and bake. Most machines will have a timer or light to let you know when the waffle is done. Carefully remove the waffle with a spatula. A square waffle maker will work just as well, the only difference is that you’ll have a different shaped waffle.
Got a little crazy with that waffle batter?!? No worries! Just trim the edges with a knife. I’ll never tell! You’ll also need to cut each round waffle into fourths. I mean unless you’re really, REALLY hungry and plan on making a giant Waffle BLT.
Oh and for the record those tomatoes are homegrown. I know…I’m so proud!!
Spread a little bit mayo onto the top of a waffle, then stack with bacon slices, tomato, and lettuce. Spread more mayo on the underside of a waffle to top off the sandwich. How do you layer your BLT’s? Do you go bacon, tomato, lettuce or tomato, bacon, lettuce? Really there’s no wrong way…both roads lead to happiness!!
Nothing beats a Cornbread Waffle BLT Sandwich hot off the press! I’ll race ya to the first bite. Looking for more great ideas to use up that tomato harvest? Try our Roasted Tomato Salsa or Slow Roasted Tomato Sauce next.
Cornbread Waffle BLT Sandwiches
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 large eggs, separated
- 1 cup milk
- 3 tablespoons butter, melted
- 1-1/2 cup shredded cheddar cheese
- 6 tablespoons mayonnaise
- 8 bacon strips, cooked and drained
- 2 small tomatoes, sliced
- 8 lettuce leaves
- Salt and pepper to taste
- Step 1 Prep that lettuce, slice tomatoes, and cook bacon. Set aside.
- Step 2 In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt.
- Step 3 Separate the eggs. Add the yolks to a small bowl and set the egg whites aside. Add the milk and melted butter to the egg yolks and whisk to combine.
- Step 4 Add the egg yolk mixture into the bowl with the dry ingredients. Stir into the dry ingredients until just moistened. Stir in the cheddar cheese.
- Step 5 In a separate bowl, beat the egg whites for 3-5 minutes at a high speed until stiff peaks form. Gently fold the egg whites into the waffle batter.
- Step 6 Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. Close the lid and bake. Carefully remove the waffle with a spatula. Cut each waffle into fourths.
- Step 7 Spread mayo onto the top of a waffle, then stack with bacon slices, tomato, and lettuce. Spread more mayo on the underside of a waffle to top off the sandwich. Enjoy!
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Did you have a nice Thanksgiving? We sure did! But…..I am all leftover-ed out. I had just about all the turkey, stuffing, and pie that a girl can handle. And I LOVED every second of it!! Did I mention that my family serves up squash pie instead of the more traditional pumpkin? We are a family of squash lovers. And while my squash pie may have vanished from the fridge, I’m just not ready to give up all those yummy Fall flavors. I AM ready however for something more simple and delicious, like say, Apple Squash Soup! This creamy butternut squash soup is definitely a keeper and very easy to make. It’s hearty, freezes well, only 10 ingredients and comes together in about 30 minutes. What more could you ask for? Especially cause I’ve got more important things to do this week…like Christmas shop!!! And work out…definitely some working out needs to go down after that Thanksgiving feast!
Here’s all you’ll need: butter, onion, rubbed sage, chicken or vegetable broth, apples, water, frozen cooked winter squash, ground ginger, salt, and milk.
Ok so you’re gonna die when you see how easy this soup is to make! Melt the butter in a Dutch oven or soup pot over medium heat. Add the chopped onions and sage. Cook and stir for about 5 minutes or until the onion is tender. The sage adds a nice subtle flavor! Mmmmm!!!!!
Next add the broth, chopped apples, and water to the pot and bring to a boil. Reduce the heat and simmer uncovered for 12 minutes. Did I mention how delicious this smells as it’s cooking? Who needs to burn Fall candles when you have Apple Squash Soup on the stove?
Then mix in the squash (be sure to thaw), ginger, and salt. Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes. Remove from the heat and allow the mixture to slightly cool. I love making my own soups from scratch because I know exactly what’s going into them. Store bought is ok in a pinch but there’s nothing like a pot of soup cooking on the stove on a cold day.
Add the soup to a blender and process in batches. I’m all about using my handy dandy Ninja, first because it’s awesome and does a great job, but also it’s so small and easy to store! Blend the soup until it’s nice and smooth.
Return the blended soup to the pot. Add the milk and stir until heated through. That’s seriously it! This soup is a great one to freeze. Just cool completely and store in airtight freezer containers or ziplock bags. To use the frozen soup, partially thaw, and then reheat in a saucepan, stirring occasionally.
Apple Squash Soup is ready!! Bust out those oyster crackers and let’s get cracking!! If you’re a fan of simple and delicious, 10 ingredients or less, or just plain ole heart warming soups, then you’ve gotta try our Tomato Basil Soup next!
Apple Squash Soup
- 2 tablespoons butter
- 1 large onion, chopped
- 1/2 teaspoon rubbed sage
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 2 medium tart apples, peeled and finely chopped
- 3/4 cup water
- 1 package (12 ounces) frozen cooked winter squash, thawed
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup milk
- Step 1 Melt the butter in a Dutch oven or soup pot over medium heat. Add the chopped onions and sage. Cook and stir for about 5 minutes or until the onion is tender.
- Step 2 Add the broth, chopped apples, and water to the pot and bring to a boil. Reduce the heat and simmer uncovered for 12 minutes.
- Step 3 Mix in the squash (be sure to thaw), ginger, and salt. Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes. Remove from the heat and allow the mixture to slightly cool.
- Step 4 Add the soup to a blender and process in batches. Blend the soup until it’s nice and smooth.
- Step 5 Return the blended soup to the pot. Add the milk and stir until heated through. Enjoy!
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