It’s breakfast, it’s dinner, it’s over the top delicious! Healthier cornbread waffles topped with pulled pork and a quick and easy maple apple chutney. Any other waffle need not apply!
Excuse me while I just get out of an I-don’t-know-if-its-breakfast-or-of-its-dinner-but-I-do-know-that-I-need-this-in-my-facial-hole-every-day-for-the-next-22.3-years coma. I know that sentence hurt your brains, but there is no other way to describe this…this…I don’t even know you guys.
Let me just say it again: Pulled pork. On a crispy, light, CORNBREAD waffle. AND maple apple slaw. WITH caramelized onions.
Can you taste buds even believe you eyes? Mine either….and I just ate it.
Confession: This was my very first time EVER making waffles. I mean, I have eaten my fair share of them, but never actually made them myself. This was because:
1. I didn’t have a waffle make.
2. Making waffles without said waffle making device is, well, really really hard.
If you do not live under a rock, which I am assuming that you don’t since you are reading this…unless it’s a very technologically advanced rock, you would know that it was just Christmas. Guess what my best gift was this year?
If you said “I’ll take waffle maker for 500!” then you get a gold star.
So, last week I posted some crockpot chipotle pulled pork that makes enough to feed a small army. Unfortunately, the FFF household’s “army” is umm…non-existent. We are two people + 0.05 for our puppy. Needless to say, we have been swimming around in oceans of pulled pork. Did you just pictures little pigs with mermaid tails?
I need help.
Anyway. As much as I love pulled pork sandwiches, there is really only so many that a girl can stuff into her face before she needs a little switch-a-palooza. Enter: Cornbread waffles.
Before I tell you about the recipe, I need to give you a warning so that you do not make the same mistake that I did. DO NOT put all of your makeup on, spend 4000 years making sure you mascara is perfectly coating your eyelashes…and then chop onions. Hello mascara that is no longer on my eyeballs, but is instead running down my cheeks. Let me tell you, mascara turned blush should NEVER be a thing. Never ever ever.
Side note: IF you have sensitive eyes like me and they do that annoying watery thing when you chop onions, stick your head in the freezer. Yes, this is how Mr. FFF came home to his wife. Yes, it looked a little odd. No, Mr. FFF didn’t even bat an eyelash. He is used to coming home to these sorts of things.
Alright so. It took me quite a few tries to perfect these waffles. I wanted them to be crispy on the outside but still airy and soft on the inside. After many versions of adding this, taking away that, more sugar, less sugar etc, I discovered the golden ticket: cornstarch. Seriously, you guys, I am starting to believe that cornstarch is the magical recipe fixer- upper. Want softer cookies? Add a lil cornstarch. Crispy waffles? Cornstarch. I bet it could even tame my insane, Florida-humidity ruined hair. Asking too much? Most likely.
I cooked my waffles in a classic style waffle maker, on the highest heat setting, for about 1.5 cycles. This made them perfectly crispy, golden and light. I can’t attest to how they would exactly turn out in a Belgian style waffle maker, as I do not own one considering that I do not like Belgian style waffles. But, if you give that a try let me know how it goes.
Now, we NEED NEED NEED x 7 to talk about this maple, apple and caramelized onion slaw. I know what you’re thinking. Actually, I don’t. How-ev-er, I think it’s probably something along the lines of “Taylor is crazy. That is just too much awesome to taste good all on one plate.” I know that you are thinking this because, like the other pulled pork, Mr. FFF thought the very. Same. Thing. Just trust me on this one guys. It WORKKKKKS. Oh baby, does it work.
Do you think that I am creepy now?
Sure, the maple syrup and apples may seem like your taste buds are gonna be all “ohmygosh sweetness overload-o-rama” but, trust, me they wont. The caramelized onions bring to down and keep it a little more savory and get-in-my-face-yesterday kind good.
Also, don’t be afraid of the whole “caramelized onions” thang. Yes, it takes some time to cook, but the prep time is 5 minutes. All you have to do is stir them every once in a while and they’re happy. PLUS. This slaw (and everything else in this recipe) freezes REALLY WELL. So, make lots.
Trust me, you’re going to want to wake up to cornbread waffles and pulled pork for the next 62 days.
I would even go out on a limb and say that these are a perfectly acceptable dinner waffle.
I mean, when Mr. FFF takes them to work at 2 am for his “lunch break,” all logical best-time-to-eat-this bets are off.
- For the Waffles:
- ½ cup Yellow Cornmeal
- ½ Cup Whole Wheat Pastry Flour
- ¼ Cup Cornstarch
- 1 Tbsp White Sugar
- ½ tsp Salt
- ¼ tsp Baking Soda
- 1 tsp Baking Powder
- 1.5 Tbsp Butter, melted
- ¾ Cup + 2 Tbsp Unsweetened almond milk
- 1 Egg, lightly beaten
- 1 tsp Apple cider vinegar
- For the chutney:
- 2 Small Onions, thinly sliced (about 2.5 cups)
- 1 Tbsp Butter
- 1 Medium apple, diced (about 1 and ½ cups)
- ¼ Cup Sugar free maple syrup
- ½ tsp Cinnamon
- Leftover pulled pork.
- To make the waffles:
- In a large bowl mix the cornmeal, whole wheat pastry flour, cornstarch, sugar, salt, baking soda, and baking powder.
- In a medium bowl, melt the butter and then stir in the almond milk, lightly beaten egg and apple cider vinegar.
- Whisk the wet ingredients into the dry ingredients and stir until just moistened, do not over mix!
- Let the batter sit for 20-30 minutes before cooking the waffles. This will ensure that your waffles are extra light and crispy!
- While the waffles sit, it's time to caramelize those onions:
- Melt 1 Tbsp butter in a large pan over medium heat.
- Stir in the thinly sliced onions, mixing well to ensure that all the onions are evenly coated in the butter.
- Stir the onions every 5 minutes or so until they are brown and caramelized, about 25-30 minutes.
- Once you batter has rested, preheat your waffle maker. I set mine to the highest setting as I like my waffles nice and golden brown and crispy.
- Drop about ½ cup of the batter into the middle of the hot waffle maker and cook until desired crispiness. Mine were perfect on the highest setting for about 1.5 cycles. Keep the waffles warm in an oven set to around 200 degrees.
- While the waffles are cooking, dice up the apple and throw it into a large bowl.
- Stir in the caramelized onions, maple syrup and cinnamon. Set aside until ready to serve.
- Serve each waffle topped with the apple chutney and as much leftover pulled pork as your heart desires.
Want more pulled pork?