Description

Taco topped cornbread waffles are a delicious dinner idea that combines your favorite taco ingredients on top of a rich and fluffy cornbread waffle!

Scale

Ingredients

For the waffles:

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs
1/4 cup light oil, such as canola, avocado, or vegetable

For toppings:

Taco meat, such as cooked hamburger or shredded pork
Cheese
Lettuce
Tomatoes
Sour cream
Hot sauce
Any other taco toppings you like

Instructions

Plug in your waffle iron, and get it heating (I have found that the deep wells of a Belgian-style waffle maker work great for this recipe).
In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to combine.
Make a well in the center of the dry mixture, and add the buttermilk, eggs, and oil. Whisk to combine well.
Cook the batter according to the manufacturer’s directions of your waffle iron.
Repeat with remaining batter.
When one waffle is done, let it rest on a wire rack, taking care not to stack the waffles (the steam they produce makes them soggy if you stack them on a plate).
Serve hot with your favorite taco toppings on top.

Notes

You can use store-bought buttermilk or homemade buttermilk. To make homemade buttermilk, add 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup. Fill the rest of the measuring cup up with milk (to the 2-cup line, since that’s how much you need). Let the mixture rest for 5 minutes before using.

Category: Dinner
Method: Waffle Iron
Cuisine: American

Nutrition Information: YIELD: 6 SERVING SIZE: 1 taco waffle

Amount Per Serving: Calories: 524.9 Fat: 25.9g Cholesterol: 118.7mg Sodium: 1,394.3mg Carbohydrates: 51.5g Sugars: 6.8g Protein: 21.4g Vitamin A: 180.2µg Vitamin C: 4.4mg

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