CHEDDAR CORNBREAD WAFFLES WITH FRIED EGGS AND QUESO.

Who on Earth do I think I am with a title like that. Is it a complete cop out to share another

waffle recipe oh-so soon? It’s totally insane. I am totally not a waffle person. But now

I’m totally acting like a waffle person. What is this nonsense?

1 1/2 cups all-purpose flour

1 cup coarsely ground cornmeal

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 3/4 cups buttermilk

2 large eggs

6 tablespoons unsalted butter, melted

8 ounces sharp white cheddar cheese, grated

1 cup cherry tomatoes, quartered or halved

4 scallions, thinly sliced

3 tablespoons snipped chives

quick cheese sauce

1/2 tablespoon butter

1/2 tablespoon flour

4 ounces half and half

6 ounces white cheddar cheese, freshly grated

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, soda and salt.

In a smaller bowl, whisk together the buttermilk and eggs.

Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter

until it’s all incorporated.

Fold in the grated cheese. Let the batter sit for 10 to 15 minutes.

Heat your waffle iron on the highest setting.

Pour about 1/3 to 1/2 cup batter in the center of your iron (depends on how large your

iron is) and cook until golden and crispy.

While the waffles are cooking, heat a large skillet

over medium heat and add the olive oil (or butter. or bacon grease!) and fry the eggs.

To serve, drizzle a little of the cheese sauce over top.