This is what Danielle Kartes—author of the blog and cookbook Rustic Joyful Food— calls a “rent week dinner.” Basically, it’s a budget-friendly meal that’s perfect for that time of the month when you don’t have much money left because rent is due (or anytime you need something quick, cheap and tasty!). Danielle says, “These waffles are amazing topped with chili and cheese. They also make a mean ham and Swiss sammie!”
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar, or honey
- 2 teaspoons baking powder
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper, cracked
- 1 clove garlic, chopped
- 1/2 teaspoon red chili flakes
- 10 eggs, for waffles, 8 for frying
- 1 1/2 cups milk, or buttermilk
- Nonstick cooking spray, for pan
- Butter, for the pan and for drizzling
- Hot sauce, for drizzling
- 1/2 cup cheese, shredded (optional)
- 1/2 cup onions, chopped green (optional)
Combine the cornmeal, flour, sugar, baking powder, mustard powder, salt, onion powder, pepper, garlic and chili flakes. Mix in the 2 eggs and milk until just combined.
Heat a waffle iron to medium and spray with nonstick cooking spray or smear with a touch of butter or oil. Pour about 1 cup batter into the center of the hot waffle iron and cook for 3-4 minutes. While the waffles are cooking, fry the remaining 8 eggs.
In a nonstick skillet, heat 1 teaspoon butter over medium heat until foamy. Working in batches, crack eggs into the pan, leaving enough room to flip. Cook until white has set, 2-3 minutes, then flip eggs gently; cook for 30 seconds more for overeasy.
To serve, place 2 eggs over a waffle and drizzle with hot sauce and melted butter. Sprinkle with cheese and green onions, if using.