Bacon & Cheddar Cornmeal Waffles - Gemma's Bold Baking Breakfast Ep. 2

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Learn how to make savory Bacon & Cheddar Cornmeal Waffles for Mother's Day or for any occasion!
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* Italian Baked Eggs:
* Homemade Granola:
* Homemade Nutella & Crepes:
* Red Velvet Pancakes:
* Churro Waffles:
Hi Bold Bakers! Start your week off right with my new Bold Baking Breakfast series. In this week's episode I'm making lovely Bacon & Cheddar Waffles, which are a great addition to any menu. So let's get bold breakfast baking!
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FULL RECIPE LISTED BELOW
Bacon & Cheddar Cornmeal Waffles
INGREDIENTS
1 ½ Cups (12oz/340g) plain flour (all purpose flour)
1 ½ Cups (12oz/340g) fine Cornmeal (use all white four in no cornmeal)
2 tablespoons sugar
1 tsp Baking powder
1/2 tsp baking soda
1 tsp Salt
2 1/2 Cups(20floz/600g) Milk
2 Egg
5 tablespoons (2 ½ oz/75g) Butter,melted
1/2 Cup (4oz/115g) Sweetcorn
1 Cup (8oz/225g) Bacon, chopped
3/4 Cup (6oz/180g) Cheddar cheese
1 Cup (8oz/225g) Chopped scallions
METHOD
1. Mix together the wet ingredients in a large bowl.
2. MIx together the dry in a separate bowl
3. Add dry to wet and mix gently along with the bacon, onions, cheese and sweet corn.
4. Mix the batter together until just combined, then incorporate the room temperature melted butter taking care not to overmix the batter from this point.
5. Cook in a waffle iron for roughly 3 minutes. Like I said if you don’t have a waffle machine fry them off just like pancakes and they will still be great
6. Serve with bacon, scallions and even scramble eggs on top if you wish.
7. If you have leftover pancakes wrap them up in foil and reheat them in the oven the next day and they will be lovely.