Cornbread Bacon Waffle Stacks

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9 Ingredients

Number of servings

1 cup self-raising flour
1/2 cup instant polenta
2 Woolworths eggs
1 cup Woolworths milk
1/2 cup Woolworths light tasty shredded cheese
2/3 cup bacon jam, warmed (see recipe)
2 avocados, sliced
320grams Mix-a-Mato® tomatoes, halved
1/2 bunch coriander, leaves picked

Description

Wake up to the aroma of freshly baked stacked cornbread waffles, crispy bacon and sweet maple syrup for a breakfast or brunch that's guaranteed to impress.

Budget tip:

Swap Mix-a-Mato® tomatoes with 3 large chopped tomatoes.

Method

Step 1 of 3

Combine flour and polenta in a large bowl. Make a well at centre. Whisk eggs and milk in a jug. Add egg mixture to flour mixture and stir to combine. Stir in cheese. Stand for 5 minutes. (The batter will thicken.)

Step 2 of 3

To cook four waffles at a time, preheat a four-plate waffle iron until green light illuminates. Spoon cup batter onto each waffle plate. Close lid. Cook for 4-5 minutes or until green light illuminates and waffles are cooked and golden-brown. Transfer to a plate. Repeat with remaining batter to make 8 waffles in total.

Step 3 of 3

Place four waffles on plates. Top with half of the jam, half of the avocado, half of the tomatoes and half of the coriander. Repeat layers. Serve drizzled with any jam liquid.