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Corn and Bacon Waffles
Breville Test Kitchen

Breville Test Kitchen

Corn and Bacon Waffles

time

35 mins total time

activetimeIII

15 mins active time

easy

Easy

user

Makes 10

Ingredients


Measurements:

  • olive oil icon
    2 tbsp olive oil
  • bacon slice icon
    8 oz bacon slices

    thinly sliced

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

    shucked, kernels removed

  • finely chopped flat-leaf parsley icon
    ¼ cup finely chopped flat-leaf parsley

To serve

  • baby spinach leaves icon
    Baby spinach leaves
  • pan-fried bacon icon
    Pan-fried bacon
  • poached egg icon
    Poached eggs
  • basil pesto icon
    Basil pesto
  • basil leaves icon
    Basil leaves

Instructions

  • 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.
Breakfast/Brunch
Main course
Snacks
Kid Friendly
All
Kid Friendly
american
australian
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