Cornbread Sausage and Cheddar Waffles

  • 1/2 pound breakfast sausage
  • 1/2 cup coarsely ground cornmeal
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1-3/4 cups buttermilk, room temperature
  • 2 eggs, room temperature
  • 3 tablespoons butter, melted and cooled slightly
  • 8 ounces sharp cheddar, grated

In a heavy skillet over medium heat, break up and brown the sausage until no longer pink; cool slightly.

Preheat the waffle maker.

While the sausage is browning, mix together in a large bowl the cornmeal, flour, baking powder and soda, sugar, salt, buttermilk, eggs, and butter; set aside.

Once the sausage is cooked and cooled slightly, add it and the cheese to the waffle batter; stir to combine.

Coat the waffle maker with nonstick cooking spray. Fill the hot waffle maker with batter, close the lid, and bake for about 3 minutes or until the batter is cooked through; repeat with the remaining batter.

If desired, top each waffle with a fried egg.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
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