Waffles aren’t just for breakfast. Make these savory Cornmeal Cheddar Waffles the next time you’ve got leftover Pulled Pork for a delicious new dinner idea!
The last time the bambino and I went grocery shopping, I looked for and bought the biggest pork butt I could find. It set me back about $13, but we get more than one meal out of it, so it’s not as outrageous as it seems. I cooked it the slow cooker, and we had sandwiches. There was still about half left, so I started thinking of something else I could do with it. Savory waffles came to mind, after I scrolled through the blog and remembered how tasty this recipe had been. I also have chicken and waffles on the brain.
I had cheese, I’ve been looking for things to do with my cornmeal, so I made Cheddar Cornmeal Waffles. And then topped them with leftover pulled pork.
I also added more cheese (because why not?) and some pickled jalapeños. I also used my favorite BBQ sauce. These waffles are SO SO SO good. I even tried one just as-is with a bit of butter and syrup, and they were just as good that way (which is how the bambino ended up eating his). And as there were a couple waffles left, they wound up as breakfast the next morning.
Next time, though, I might chop up and add the jalapeños to the waffle batter itself.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and onion powder. Add the cheese, and stir to combine. Waffle recipe slightly adapted from CuisinartCornmeal Cheddar Waffles with Pulled Pork
Ingredients
Instructions
In a smaller bowl, whisk together the milk, melted butter, eggs, and hot sauce. Add to the dry ingredients, and mix until combined and the batter has no lumps. Allow it to rest for five minutes while preheating waffle iron.
Spray the plates of the waffle iron with cooking spray, and place 2/3 C of batter on the bottom grid. Close, and cook according to manufacturer's directions.
Top the waffles with some of the pulled pork, adding pickled jalapenos and BBQ sauce if desired.Notes