Cheddar Cornmeal Waffle BLT

  • Servings: 5
Cheddar Cornmeal Waffle BLT

Source: Martha Stewart Living, June 1999


  • 8 ounces sliced bacon
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2 tablespoons baking powder
  • 2 teaspoons salt, plus more for tomatoes
  • 3 tablespoons sugar
  • 4 large eggs, separated
  • 2 cups milk
  • 8 tablespoons (1 stick) unsalted butter, melted, plus 2 tablespoons for tomatoes
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1 1/4 pounds green tomatoes, sliced into 1/2-inch-thick rounds
  • Freshly ground pepper
  • 3 tablespoons Homemade Mayonnaise Homemade Mayonnaise, or prepared
  • 1 small head red-leaf lettuce


  1. Preheat oven to 400 degrees. Place bacon on a rimmed baking sheet, and bake until browned, 12 to 15 minutes. Set aside on paper towels.

  2. Preheat a waffle iron. Reduce oven heat to 200 degrees. Into a large bowl, sift together flour, cornmeal, baking powder, salt, and sugar.

  3. In a medium bowl, whisk together egg yolks, milk, and melted butter. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in grated cheese.

  4. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.

  5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes.

  6. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.

  7. In a medium skillet, heat remaining 2 tablespoons butter on medium high. Season tomato slices with salt and pepper; saute until lightly browned on the edges, about 1 1/2 minutes on each side. Set aside.

  8. Spread waffles with mayonnaise, then layer half the waffles with the bacon, tomatoes, and lettuce. Sandwich together, and serve.


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