Sweet and Savory Waffle Board

February 2, 2018

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Cornbread Cheddar Waffles with Scrambled Eggs

  • Yield: 4 servings 1x


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • Kosher salt
  • 2 cups grated sharp cheddar cheese
  • 10 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • Cooking spray
  • 1 scallion, thinly sliced
  • 1 tablespoon unsalted butter


Whisk the flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt and 1 cup of the grated cheese in a large mixing bowl. In a separate mixing bowl, whisk 2 eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.

Preheat a waffle iron and coat with cooking spray. Pour some of the batter into the waffle iron and cook until golden brown, about 5 minutes. Transfer the waffles to a wire rack set on a baking sheet. Repeat with the remaining batter.

Meanwhile, whisk the remaining 8 eggs with the scallion in a large bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the beaten eggs and gently stir with a rubber spatula until just set, about 5 minutes. Remove from the heat; cover to keep warm.

Just before serving, preheat the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese melts, about 1 minute. Top the waffles with the scrambled eggs.