Corn and Bacon Waffles

Corn and Bacon Waffles

35 mins total time

15 mins active time


Makes 10



  • 2 tbsp olive oil
  • 8 oz bacon slices

    thinly sliced

  • 4 large eggs
  • 2½ cups (20 fl oz) buttermilk
  • ¾ cup (6 fl oz) vegetable oil
  • 1¼ cups (6½ oz) self-rising flour
  • 1¼ cups (7½ oz) fine yellow cornmeal
  • 1 tbsp superfine sugar
  • 1 tsp salt
  • 2 ears of corn

    shucked, kernels removed

  • ¼ cup finely chopped flat-leaf parsley

To serve:

  • Baby spinach leaves
  • Pan-fried bacon
  • Poached eggs
  • Basil pesto
  • Basil leaves


  • 1Heat the olive oil in a large frying pan over medium-high heat. Add the bacon and cook for 5 minutes or until golden and crisp. Transfer to a paper towel lined plate.
  • 2Meanwhile, select BUTERMILK waffle setting and dial up number 5 on the LIGHT/DARK indicator dial.
  • 3Preheat until the orange light flashes and the word HEATING disappears.
  • 4Place the eggs, buttermilk and vegetable oil in a medium bowl and whisk until well combined.
  • 5Combine the flour, cornmeal, sugar and salt in a large bowl and make a well in the center.
  • 6Whisk the egg mixture into the flour mixture to form a smooth batter.
  • 7Stir in the bacon, corn and parsley.
  • 8Pour ½ cup of batter into each waffle square and close the lid to cook.
  • 9Repeat with the remaining batter.
  • 10Serve waffles topped with spinach, pan-fried bacon, poached egg, pesto and basil leaves.

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