Savory Cornmeal Waffles with Chives & Cheddar are a satisfying and healthy breakfast, brunch, or dinner! These cornmeal waffles are topped with a savory fried egg, sprouts, and radishes, for a filling meal anytime of the day.
Here’s a little story about Savory Cornmeal Waffles.
The first time I ever made savory pancakes for Josh, I jazzed them up by putting peas, cheddar, and scallions in the batter. They were made with an oat flour base and, when done, were topped with maple syrup. Sweet, yet savory, and sooo delicious. At least I thought so. Josh, on the other hand, pushed his plate away and politely told me to never put peas in his pancakes ever again.
And that was the end of savory pancakes for the next couple years.
I love these Savory Cornmeal Waffles. LOVE LOVE LOVE! Something about that sweet & savory mix just gets me every time. It’s like putting jam on a turkey sandwich or pairing Brie cheese with fruit compote. Or like apples on a turkey burger! It just doesn’t get any better than having more than one flavor hit you at a time!
These waffles are also coming to you just in time for Easter brunch! It’s only a month away already (didn’t the new year just start?)! We won’t be in town for Easter this year because we have tickets to a Detroit Tigers game (first EVER!). If you’re planning the menu for your gathering, then don’t miss out on some great eats! There’s a giant bowl of Za’atar White Bean Hummus you could serve as a side (with pita chips, naturally) and a creamy cheesy White Bean, Kale & Farro Bake. And let’s not forget a lighter, fluffy Meyer Lemon Bundt Cake for dessert!
There are plenty more spring recipes coming your way, too! Once spring hits, I’m at the grocery store and Farmer’s Market loading up on all the green stuff! Asparagus, fresh peas, butter lettuce, radishes, scallions, sprouts, basil, cherry tomatoes, zucchini… I’m stocking up and cooking like crazy.
So I’m the type of girl that would choose pancakes or waffles for breakfast any day of the week. When we eat out, I typically opt for an omelet and whole grain toast because I know it offers much more nutritional value, but often my belly craves those soft, fluffy carbs. If I choose to whip up breakfast for dinner at home, I’ll make my pancakes or waffles from scratch. I know they’re better for us that way! I reach for whole grain flours and add honey to the batter instead of sugar. Sometimes I’ll sweeten them with applesauce instead or add Greek yogurt to the batter. They’re still light and fluffy, but offer much more nutritional value! These waffles are no exception.
Now, before you freak out, I promise there are no peas in these Savory Cornmeal Waffles, but I totally wouldn’t be mad if you added them! I think peas are a great addition to a lot of different things. In fact, I’m bringing you more pea recipes soon!
These Savory Cornmeal Waffles are the perfect way to welcome spring. Fresh herbs and cheddar cheese mixed into a cornbread-style batter… the flavor is incredible! Before you ask, yes, I’m well aware that those are scallions in the photos… our grocery store was completely out of chives, and I wasn’t driving across town for them! Especially since chives are $1.50 more than scallions (ridiculous, right?).
Then top these waffles off with a fried egg, sliced radishes, fresh sprouts, and sweet pure maple syrup and you’ve got a brunch that just can’t be beat. Use certified gluten free oat flour to make these waffles completely gluten free!
That’s the other amazing thing about these waffles: serve them for breakfast, brunch, lunch, or dinner! They’re pretty versatile and would make a fabulous addition to your Easter brunch menu!
If you’ve never put fried eggs on top of your breakfast, you’re totally missing out. The combination of sweet maple syrup and creamy egg yolks is like nothing else on earth.
Here’s your task this week: go buy all the fresh spring produce you can to welcome in the coming season and make these Savory Cornmeal Waffles for brunch!
And then tell me below if you prefer pancakes or waffles! I totally can’t decide.
P.S. Gah! That drippy egg!
Pin it for brunch!
These Savory Cornmeal Waffles are made healthier using whole wheat flour. So much flavor with the addition of chives & cheese, making for the best savory spring brunch!
- 1 c. oat flour (certified gluten free if needed)
- 3/4 c. organic cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 c. unsweetened almond milk
- 1/4 c. coconut oil, melted and cooled
- 1 1/2 Tbsp honey
- 1 large egg, lightly beaten
- 4 oz. freshly grated cheddar cheese
- 3 Tbsp chives, minced
- 6 fried eggs, for topping
- 1/2 c. alfalfa sprouts
- 1/4 c. thinly sliced radishes
- Maple syrup
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Whisk together the oat flour, cornmeal, baking powder, baking soda, and salt in a large bowl.
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In a separate bowl, melt the coconut oil. Whisk in the almond milk, honey, and egg.
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Pour the wet ingredients into the dry and stir to incorporate. Stir in the cheddar and chives.
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Rest the batter 10-15 minutes while you preheat a waffle iron.
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Grease the waffle iron with coconut oil spray. Pour about 1/2 c. batter into the preheated waffle iron, close, and cook according to manufacturer's directions. Repeat with the remaining waffles.
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To serve, top each waffle with a freshly fried egg, alfalfa sprouts, sliced radishes, and pure maple syrup.
Nutrition Information per Serving (with fried egg):
Calories: 390 Protein: 17g Carbs: 30g Fat: 22g
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