Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that’s easy to make at home. You’ll be sure to love it!
I can’t believe I’m writing my LAST Secret Recipe Club post! So sad. But I’m glad the club is going out on a good note…it was a good run, guys! And this month, I had a GREAT SRC assignment. I was assigned to choose and make a recipe from April’s blog, Home Sweet Homestead. April lives in the great state of Indiana [YAY I still love Indiana even though I now live in Tennessee]. She always is making lots of delicious recipes that her carnivore husband loves while still accomodating her food allergies. I’m always impressed by her creativity and innovation in the kitchen. It was hard to narrow down the list, but I eventually decided to choose between the following: Swedish Meatballs, Fish & Chips, Peanut Butter Quinoa Protein Balls, Chicken Fried Chicken, Apple Pie Breakfast Quinoa, or Loaded Cornbread Waffles. I think by the title of this post you can figure out what recipe I chose, but MAN was it hard to decide. I guess I had frying things [even though I rarely do that] and quinoa on the brain when I browsed her blog… and I chose neither, ha.
For those of you who know me, you know I’m a breakfast fiend so when I saw loaded waffles I said, “sign me up!” April’s original recipe is gluten and egg-free, but I just used my regular all-purpose flour and an egg because that’s what I had on hand. I’m sure the original recipe is wonderful too! It’s been a long time since I’ve made waffles so I was glad to dust off my waffle iron for this delectable meal! It is absolutely perfect for breakfast, brunch, lunch, or dinner. No matter when you serve it, everyone is bound to enjoy this savory take on waffles. [Unless you don’t let them, like poor #BabyVolde below.]
There is so much good stuff in and on these cornbread waffles. Though loaded dishes are super popular at restaurants, I rarely order them because usually the base [fries, tortilla chips, potato soup, etc.] is soggy and/or bland and the dish itself isn’t very healthy. While I won’t say this is the healthiest breakfast or brunch on the planet, it’s better than some–and these waffles are certainly NOT bland or soggy. 🙂
The waffles are filled with peppers, onions, cheese, and garlic and are the crispiest, heartiest waffles I’ve ever made at home! That’s the cornmeal for you! They truly DO deserve that cornbread title. These aren’t cornmeal waffles; they are cornbread in waffle form. Yum. In terms of toppings, I took a slightly different route than April–I added some ground sausage and a fried egg to the mix. But don’t forget April’s fresh toppings! These waffles wouldn’t be the same without the creamy avocado spread, chopped tomatoes, shredded cheese, or sour cream. I suggest using all these toppings but feel free to use what your family will enjoy. 🙂 No matter how you make them, they are sure to be great!
Thanks, April, for a great recipe. And thank you to everyone who has been a part of the Secret Recipe Club–it’s been fun and tasty, guys! 🙂 I’ll miss checking out posts every Monday but look forward to other blogging events in the future.
one year ago: Simple Teriyaki Chicken
two years ago: Chaider
three years ago: Pizza Frittata
four years ago: Lemon Herb Eggs in Ciabatta
five years ago: Honey Whole Wheat English Muffins
six years ago: Pumpkin Cinnamon Rolls
Loaded Cornbread Waffles
adapted from Home Sweet Homestead
for avocado spread
- 1 avocado
- 2 teaspoons minced fresh cilantro
- juice of 1/2 a lime
for waffles and toppings
- 1/3 to 1 pound ground sausage
- 1/2 bell pepper – approximately 3/4 cup, finely diced
- 1/4 onion – approximately 1/4 cup, finely diced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 cup milk
- 1/3 cup shredded cheddar cheese
- 1 egg
- 2 tablespoons butter, melted and slightly cooled
- freshly ground black pepper
- chopped tomato, for topping
- cilantro, for topping
- sour cream, for topping
- 1 egg per person, for topping
- shredded cheddar cheese, for topping
In a bowl, mash avocado. Mix in cilantro, lime juice, and a sprinkle of salt. Cover and refrigerate until ready to serve.
In a large skillet, brown ground sausage. You’ll only need about 1/3 pound for 3 servings, but you could make a whole pound and have leftovers–this is what I did!
When cooked through, remove sausage to a bowl and cover to keep warm.
In the same skillet, add peppers, onions, and garlic and cook for 4-5 minutes until softened.
Meanwhile, prepare waffle batter. In a medium bowl, stir togehter flour, cornmeal, and baking powder. In a measuring cup, whisk together milk, cheese, egg, and butter. Pour wet ingredients into the dry and stir gently to combine. Fold in softened vegetables and a healthy amount of freshly ground black pepper. Batter should be thick but still able to be poured, so add a little extra milk if its too thick. I ended up adding a bit TOO much milk so I had to add another tablespoon of cornmeal too.
Cook batter in your waffle iron according to manufacturer instructions, until crisp and golden brown. Batter should yield about 3 waffles.
While waffles are cooking, fry one egg per person using, you guessed it, the same skillet as before! Scrambled eggs would also be delicious–or no eggs too if that’s what you prefer.
Top each waffle with a smear of avocado spread, sausage, chopped tomatoes, chopped cilantro, cheese, a dollop of sour cream, and a fried egg. Enjoy!
Be sure to check out all the other SRC recipes linked up today below!