Sometimes inspiration just strikes. Like when you’re driving to the greengrocer to pick up your fruit and vegetables for the week, sure and certain that today you will be making a Bavarian Cream Pie.
It was written in stone. You had decided weeks ago that Bavarian Cream Pie it would be. There’s only so many days a week you can do this recipe testing lark, you know. Planning in advance is important.
Well, it seems like lately I’m becoming a case study for throwing good intentions out the window. Exhibit A: these bagels.
Exhibit B: these waffles.
I think it was the very fact that I was on my way to get supplies that did it. On the one hand, I was totally zoned out, driving a route which I’ve driven a million times before. And on the other hand, I was thinking about what to buy, what we’d eat this week, and what I felt like.
Lucky for me this unique combination of zen-like un-focus, and vague food thoughts led me on a track that went something like this…
Huevos rancheros –> tacos –> breakfast tacos –> taco-spiced bacon –> mexican BLT –> mexican corn –> corn fritters –> corn fritters with a huevos toppings –> CORN WAFFLES WITH HUEVOS TOPPINGS!
DING DING DING DING DING!
And then I couldn’t believe I’d never seen corn waffles before. I’m sure they exist, but they are pretty rare and hard to find. But don’t worry! Don’t fret! Because I totally have us covered.
These corn waffles are the bomb.com. Here’s the score: crispy, yeasty, buttery belgian waffles, studded with fresh sweetcorn kernels and sliced scallions.
The batter is part wheat flour and part cornmeal so there’s great crispy texture. There’s a healthy portion of butter in the dough, which is basically corn’s best friend. The scallions lend everything a fantastic savoury note, but they still cook through in the waffles, so there’s no harsh onion flavour.
Topped with melted cheddar, a fried egg, some pico de gallo and a liberal sprinkling of hot sauce, this is officially my favourite anytime/hangover meal. What do you eat when you need a little restoring?
- ¾ cup plain flour
- ¼ cup cornmeal/polenta
- 1 tsp salt
- 1 tsp yeast
- 1 egg
- ¾ cup milk, warmed slightly
- ½ stick butter, melted
- 1 ear of fresh corn
- 2 scallions
- fried eggs
- pico de gallo
- cheddar cheese
- hot sauce
- Place the dry ingredients in a bowl and whisk to combine.
- Add the egg and begin whisking, slowly adding the milk until a smooth batter is formed. Finally, whisk in the butter.
- Cover the bowl with plastic wrap and set aside in a warm spot to rise for one hour.
- Meanwhile, shuck the corn, and carefully slice down the cob to remove the kernels. Finely slice the scallions.
- After an hour, the batter should have swelled by about a third, and will look foamy. Add the corn and scallions and stir through.
- Bake the waffles according to the instructions on your waffle maker. (I used the 'medium' setting on mine)
- To serve, top each waffle with a sprinkling of grated cheddar (you can grill them to melt the cheese if you like) a fried egg, plenty of pico de gallo and as much hot sauce as you can handle. SO SO GOOD.