Cornmeal-Cheddar-Chipotle Waffles with Fried Eggs and Chorizo

Cornmeal-Cheddar-Chipotle Waffles with Fried Eggs and Chorizo
Photo by Scott Phillips


  • 6 oz. sharp Cheddar cheese, coarsely grated (about 2-½ cups)
  • Sliced scallions for garnish (optional)
  • 12 oz. Mexican chorizo, casings removed
  • 4 large eggs
  • 4 scallions, thinly sliced
  • 2 tsp. baking powder
  • 1 cup cornmeal (fine or medium grind)
  • + 10 more ingredients
    • 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
    • 1 Tbs. seeded and minced canned chipotle in adobo
    • 2 large eggs
    • Kosher salt and freshly ground black pepper
    • ½ tsp. fine sea salt
    • 1-¾ cups buttermilk
    • 1 Tbs. olive oil
    • 4-½ oz. (1 cup) unbleached all-purpose flour
    • ¼ tsp. baking soda
    • 1 Tbs. granulated sugar

In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda. Add the cheese and toss to combine, breaking up any clumps. In a medium bowl, whisk the buttermilk, eggs, and chipotle. Gradually whisk in the butter. Pour the liquid ingredients into the dry ingredients, a...

View full recipe at Fine Cooking


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