Corn and Cheddar Waffles With Bacon and Egg Arugula Salad

Serves 4.

Note: Cornmeal and sharp Cheddar cheese give these savory waffles a delightful crispiness that holds its own as the base for the maple-mustard dressed arugula salad and fried egg. From Meredith Deeds.


• 3/4 c. all-purpose flour

• 1/2 c. cornmeal

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 tbsp. sugar

• 1 egg

• 1 egg yolk

• 1 1/4 c. buttermilk

• 2 tbsp. melted butter

8 slices cooked bacon, crumbled, divided

3/4 c. shredded sharp Cheddar cheese

• 2 green onions, thinly sliced

• Nonstick cooking spray


• 1 tbsp. red wine vinegar

• 2 tsp. maple syrup

• 1 tsp. Dijon mustard

• 1/8 tsp. salt

1/8 tsp. freshly ground black pepper

• 3 tbsp. extra-virgin olive oil

• 1 tbsp. butter

• 4 eggs

• 5 oz. baby arugula

• 2 green onions, thinly sliced


To make the waffles: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, 1/2 teaspoon salt and sugar.

In a medium bowl, whisk together eggs, buttermilk and melted butter. Combine the wet ingredients into dry and stir just until mixed. Measure 1/4 cup of the crumbled bacon, and fold into the batter with the cheese and green onions. Reserve remaining bacon for garnish.

Preheat a waffle iron according to manufacturer's instructions. Spray a round waffle iron with nonstick cooking spray and cook waffle batter according to manufacturer's instructions, using about 1/2 cup of batter per waffle. Keep warm on a rack in a 200-degree oven while you prepare the remaining waffles, eggs and salad.

To make the salad dressing: In a small bowl, whisk together vinegar, maple syrup, mustard, 1/8 teaspoon salt and pepper. Slowly drizzle in the oil, while whisking.

To make the eggs: Heat 1 tablespoon butter in a 10-inch nonstick skillet. Crack the eggs into the skillet and cook to desired doneness.

To assemble: In a large bowl, toss the arugula with the dressing. Place one waffle on each serving plate. Top each waffle with some of the salad, remaining bacon and egg. Garnish with sliced green onions.