mat osv.

Chilli cheese cornbread waffles

1 cup plain wholemeal or white flour


3/4 cup cornmeal


2 tspns baking powder


1/2 tspn sea salt


Pinch chilli flakes


1 x 15ml tblspn honey


2 large eggs


1 3/4 cups buttermilk


60g butter or margarine, melted


1/2 cup grated, loosely packed cheddar cheese


Non-stick spray

 


· Scrambled eggs with chopped basil and green onions


· Sliced mushrooms sautéed in butter


· Seasoned oven roasted cherry tomatoes mixed with chopped basil straight out of the oven

 

Sift first 4 ingredients into a large mixing bowl and add pinch of chilli flakes.

Whisk wet ingredients and cheese until combined.  Add wet ingredients to dry and fold in carefully until just combined (don’t over-beat).
Spray waffle iron well with cooking spray and heat to desired setting (I used the low-medium setting ’2′).

Pour batter carefully onto waffle iron, smoothing out with a spatula to cover the whole grid – be careful not to pour too much, this will depend on your waffle maker.

Cook waffles until indicator beeps, keeping an eye on them.
Keep waffles on a cooling rack covered with foil if you wish to keep them warm.
Butter each hot waffle straight from the waffle maker, spoon scrambled eggs over, making sure to get into the indentations, add mushrooms then tomatoes and basil on top.

 

These waffles would also be great with store bought salsa simmered on the stove and a soft boiled or poached egg, if you like a Spanish style breakfast.