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Recipe

Cornmeal-Cheddar-Chipotle Waffles with Fried Eggs and Chorizo

Scott Phillips

Yield: Makes five 6-1/2-inch round Belgian-style waffles

Servings: 4 with leftover waffle(s)

With a little crunch from cornmeal and a savory-sweetspicy-smoky flavor, these waffles are bona fide winners. Delicious with a fried egg and chorizo on top, they’re also good as an accompaniment to a bowl of chili.

Ingredients

For the waffles

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1 cup cornmeal (fine or medium grind)
  • 1 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. baking soda
  • 6 oz. sharp Cheddar cheese, coarsely grated (about 2-1/2 cups)
  • 1-3/4 cups buttermilk
  • 2 large eggs
  • 1 Tbs. seeded and minced canned chipotle in adobo
  • 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  • 4 scallions, thinly sliced

For the eggs and chorizo

  • 12 oz. Mexican chorizo, casings removed
  • 1 Tbs. olive oil
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • Sliced scallions for garnish (optional)

Nutritional Information

  • Calories (kcal) : 1030
  • Fat Calories (kcal): 640
  • Fat (g): 72
  • Saturated Fat (g): 32
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 28
  • Cholesterol (mg): 415
  • Sodium (mg): 2250
  • Carbohydrates (g): 49
  • Fiber (g): 3
  • Protein (g): 45

Preparation

Make the waffles

  • In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda. Add the cheese and toss to combine, breaking up any clumps.
  • In a medium bowl, whisk the buttermilk, eggs, and chipotle. Gradually whisk in the butter.
  • Pour the liquid ingredients into the dry ingredients, and fold together with a silicone spatula until the batter is evenly moistened. The batter will be quite thick. Fold in the scallions.
  • Heat the oven to 200°f. Heat a waffle iron. Cook the waffles according to the waffle iron manufacturer’s directions until golden brown. Keep warm in the oven.

Cook the eggs and chorizo

  • Cook the chorizo in a 12-inch nonstick skillet over medium-high heat, breaking it into small pieces, until browned and cooked through, 10 to 12 minutes. Transfer to a paper-towel-lined plate and set aside.
  • Wipe out the skillet. Put over medium heat, and add the olive oil, swirling the pan to coat evenly. Crack the eggs into the pan, season with salt and pepper, and fry sunny side up or over easy, 2 to 4 minutes total.
  • Serve the waffles topped with the eggs and sprinkled with the chorizo. Garnish with the scallions, if using.

Reviews

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Reviews

  • indieengle | 01/01/2018

    A great savory breakfast dish. Easy to prepare ahead of time if entertaining.

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