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Maple Bacon Cornmeal Waffles Recipe

Maple Bacon Cornmeal Waffles Recipe

By JulieVR

If you have not yet experienced the joy of bacon cooked into your waffles, you must. Bacon and cornmeal are a perfect pairing, and so last weekend I experimented with a few leftover slices of bacon (a rarity, but yes they sometimes exist!) and cornmeal batter in the waffle iron. The result was a golden, crusty waffle with a soft interior, studded with bits of salty bacon – like cornbread, only lighter, and appropriate for breakfast. I decided to spike the batter with a bit of pure maple syrup. If you’re really hard-core about your bacon, save the drippings and use them in place of the canola oil in the batter.

Ladies and gentlemen, we have a winner.

Maple Bacon Cornmeal Waffles


  • 4-5 slices bacon, cooked until crisp, then crumbled
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup canola or other vegetable oil
  • 2 Tbsp. pure maple syrup


  1. In large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk, oil and syrup; pour over the dry ingredients. Stir until almost combined; add the bacon and stir until just blended.
  2. Heat waffle iron; brush with some of the remaining oil. Pour in 1/2 cup (125 mL) batter for each waffle, spreading to edges; close lid and cook until steam stops and waffle is crisp and golden.