| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 940 |
| Total Fat | 57 g |
| Saturated Fat | 20 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 543 mg |
| Sodium | 1028 mg |
Reviews
Excellent. Set your waffle iron to medium so they cook slowly and don’t burn or they will be too dry.