Raise your hand if you’re enjoying every last bit of summer! We sure are!! And that means getting our fill of all the wonderful summer flavors before the days start getting cooler. Key Lime Cream Pie is the most perfect dessert for June, July, and […]
Tag: <span>summer food</span>
If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
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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When I think of the Fourth of July, I think of hot dogs and hamburgers cooking on the grill, lots of yummy corn on the cob and tasty pasta salads, and of course, a big ole juicy watermelon. Well now you can add Watermelon Cookies […]
Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German […]
I have anxiously been awaiting this recipe…..ALL……SUMMER!!!!!! This recipe is EVERYTHING!!! It’s THE whole reason that I plant tomatoes and basil, so that I can have fresh bruschetta whenever I want. And now that moment is finally here!! I promise you, we will be making this recipe to death for the next few weeks at my house. And you know what….no one will mind! They won’t. It’s pretty much the quintessential end of summer appetizer. The tomatoes are so fresh and juicy, the crostini is so crisp and crunchy, and the fresh garlic and basil gives it a little bite but in the best way! My absolute favorite way to enjoy it is with a breezy summer night, good friends, and a glass of wine. Doesn’t that sound fabulous right about now?!? It also pairs well as an appetizer to grilled pizza or your favorite italian dish, or sometimes we just eat it as a light afternoon snack! I can’t think of a better way to use up all those tomatoes. One bite and you’ll see why it’s the best ever!!
Here’s all you’ll need: tomatoes, basil, fresh garlic, parmesan cheese, olive oil, sliced baguette (or french bread), salt, and pepper.
Rinse, seed, and chop tomatoes. Yep! These babies are homegrown.
Slice baguette or french bread. I love to buy the pre sliced stuff at our grocery store to save time. Lightly brush bread with a touch more olive oil. Broil in the oven until lightly brown. Be sure to stay close. It will only take a few minutes.
Best Ever Bruschetta
- 2 Tablespoons olive oil
- 3 tablespoons chopped fresh basil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 medium tomatoes, diced
- 2 tablespoons grated Parmesan cheese
- 1 loaf unsliced French bread or baguette (or use pre sliced)
- Step 1 Seed and chop tomatoes. Peel and mince garlic. Roughly chop basil.
- Step 2 In a medium bowl, combine tomatoes, basil, garlic, parmesan cheese, and olive oil. Add salt and pepper to taste.
- Step 3 Gently stir to combine all ingredients. Refrigerate for at least 1 hour or until serving.
- Step 4 Slice baguette or french bread. Lightly brush bread with a a small amount of olive oil. Broil in the oven 2-5 minutes or until toasted.
- Step 5 Top toasts with bruschetta and enjoy!
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