Cheddar cornbread waffle sandwich with creamed greens and poached egg from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • inflytur on August 14, 2020

    Perfect for a "Breakfast for Dinner." Make a double batch of the spicy cornbread waffles. You will want to have leftovers.

  • gastronom on February 11, 2018

    Agree, these are dry and dense. Somehow the cheddar cheese flavor was lost. Good combination, but waffle needs improvement in texture and flavor.

  • Rutabaga on September 23, 2017

    The combination of flavors here works very well. I added a little heat with some chopped leftover sauteed Padron peppers, and lightly sauteed some fresh "wild and spicy" famers market greens in a little butter, leaving out the cream. The greens were a great match with the poached egg. The waffles were sturdy and savory enough to support it all, but I found them a little dry. Not bad, just not great on their own. Perhaps fine cornflour, rather than the medium-grind cornmeal I used, would make for a lighter waffle. My kids didn't devour these the way they do traditional waffles, but my six-year-old found that they were still pretty good when topped with maple syrup.

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