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CHEESY Cornbread
HERBED Waffles

CHEESY Cornbread <br>HERBED Waffles

Wha Wi Ago Need

Waffles Mix:

  • 1 ¼ c Bob’s Red Mill All Purpose Flour
  • 1/4 c Follow Your Heart cheddar cheese shreds
  • ¼ c Bob’s Red Mill medium cornmeal
  • 1 ½ tsp baking powder
  • 2 tablespoons agave or turbinado (raw) sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon Flaked River Salt
  • dashes of Cayenne to taste
  • 1/4 tsp black pepper
  • 2 rounded tsp ENER-G egg replacer whisked into 4 tsp room temp. water or 2 eggs
  • 1 ¼ cup oat milk (sub: almond milk)
  • 4 tablespoon olive oil
  • ⅓ cup Earth Balance Spread melted to room temp
  • 1 shallot or 3 scallions finely chopped 
  • 8 chives minced
  • 1/3 c room temp water

Mek Wi Dweet 

  • In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, baking soda, pepper, and Flaked River Salt.
  • In a large mixing bowl, whisk together the ENER-G egg replacer, oatmilk, and melted Earth Balance.
  • Add the flour mixture to the wet ingredients and gently fold to combine. You do not need to thoroughly mix every last speck of flour in, just enough that the two are combined.
  • Stir in the shallot (scallion) and chives
  • Heat your waffle iron and cook your waffles according to the manufacturer's directions (directions will vary based on model, style, and size of your waffle maker).
  • Remove cooked waffles to a platter, cover with a towel, and continue cooking the remaining waffle batter.
  • Serve the waffles with the our VEGETARIAN JERK CHILI (see link) shredded cheese, salsa, and sliced avocado. Top with chopped chives.


Possible Toppings: