Cornbread Waffles with Waffled Bacon

Prep time: 15min
Total time: 60min
Serves: 8
1 cup
all-purpose flour
250 mL
1 cup
cornmeal
250 mL
1 tbsp
baking powder
15 mL
1/2 tsp
salt
2 mL
1 3/4 cups
milk
425 mL
2
eggs
1/3 cup
butter, melted
75 mL
8 slices
Sensations by Compliments Thick-Cut Craft Beer Bacon, halved
2/3 cup
each raspberries, diced cantaloupe and ripe pear
150 mL
1/4 cup
dried cranberries, finely chopped
60 mL
1/4 cup
honey
60 mL
1 tsp
orange zest
5 mL
3 tbsp
orange juice
45 mL
Per serving: 1/8 of the recipe
calories
350
fat
15 g
saturated fat
7 g
carbs
44 g
sugar
17 g
protein
10 g
cholestrol
80 mg
fibre
3 g
sodium
540 mg

Directions

  1. In large bowl, whisk together flour, cornmeal, baking powder and salt. In another bowl, whisk together milk, eggs and melted butter.

  2. Stir wet ingredients into dry ingredients until just combined. Let batter stand 10 min.

  3. Meanwhile, preheat waffle iron according to manufacturer's instructions. Cook bacon, in batches, in waffle iron 5 to 7 min. or until golden brown and crisp. Drain on paper towel. Keep bacon warm in low oven.

  4. Wipe waffle iron clean with paper towel. Pour scant 1/2 cup (125 mL) batter onto waffle iron. Place 2 pieces bacon onto each waffle; close lid. Cook 4 to 5 min or until waffles are golden brown and crisp. Repeat with remaining batter and bacon.

  5. Toss together raspberries, cantaloupe, pear, dried cranberries, honey, orange zest and juice. Serve waffles with fruit salad.