Savory Cheddar Chive Cornmeal Waffles

Don't leave waffles for breakfast, think outside the box! These are great to serve with hearty soups or stews instead of your usual corn muffins. I have never made this in a skillet as normal cornbread but am sure that could easily be done. This is a large recipe (makes 20 waffles) yet the recipe easily divides for smaller batches.

• Ready In: 23 mins
• Serves: 1
• Yields: 20 waffles

Ingredients

• 3 3⁄4 cups flour, all-purpose
• 3  cups cornmeal
• 3  tablespoons sugar (optional)
• 3  tablespoons baking powder
• 1 1⁄2 tablespoons baking soda
• 3⁄4 teaspoon salt
• 1  cup cheddar cheese, shredded
• 1⁄4 cup  plus 2 tablespoons chives, chopped
• 5 1⁄4 cups milk, low fat is fine
• 3⁄4 cup  oil, vegetable, canola, etc
• 6  eggs, large, lightly beaten
• 1  teaspoon  hot sauce, Franks, Tabasco
•  rosemary
•  garlic
•  parsley
•  Old Bay Seasoning

Directions

1. Combine flour, cornmeal, sugar (if using), baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Stir in cheese and chives. Mix in milk, eggs, and oil. Add hot sauce, rosemary, garlic, parsley, and Old Bay seasoning to your preference.
2. Pour 2 cups of batter onto large (4 square) Belgian Waffle Maker, less for smaller makers.
3. For best results, serve immediately.
4. Alternately: keep warm in a 200 degree oven. Cool to room temperature before storing in an airtight container or freezing.