Cornbread Waffles with Bacon, Tomato, Greens, and Fried Egg

Why You’ll Love This Recipe

• Sweet, spicy, and savory layers: smoky bacon, tangy maple-chile mayo, and golden cornbread waffles.
• Balanced textures—crisp waffle edges, juicy tomatoes, tender greens, and a silky runny yolk.
• Brunch-worthy yet weeknight-friendly with make-ahead components.
• Customizable heat level and easy swaps for different diets.

Grocery List

• Produce: 2 medium tomatoes, 4 cups baby greens, 1 lime
• Dairy: Buttermilk (1 3/4 cups), 1 stick unsalted butter (you will use 3 tbsp), 6 large eggs (2 for batter, 4 for topping)
• Pantry: Thick-cut bacon (8 slices), fine yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, kosher salt, black pepper, mayonnaise, pure maple syrup, chipotle chile powder, neutral oil

Full Ingredients

Cornbread Waffles

• 1 cup (150 g) fine yellow cornmeal
• 3/4 cup (95 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1 3/4 cups (420 ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled
• 2 tbsp (30 ml) neutral oil (plus more for greasing iron)

Maple-Chile Mayo

• 1/2 cup (120 g) mayonnaise
• 2 tbsp (30 ml) pure maple syrup
• 3/4 tsp chipotle chile powder (adjust to taste)
• 1 tsp (5 ml) fresh lime juice
• Pinch kosher salt

Toppings & Assembly

• 8 slices thick-cut bacon
• 2 medium ripe tomatoes, sliced 1/4-inch thick
• 4 cups baby greens (arugula or spring mix)
• 4 large eggs
• 1–2 tsp butter or oil for frying eggs
• Kosher salt and freshly ground black pepper
• Optional: warm maple syrup for drizzling

Step-by-Step Instructions

Step 1: Heat the oven and waffle iron

Position a rack in the center of the oven and preheat to 400°F (200°C). Line a rimmed sheet pan with foil and set a wire rack inside for the bacon. Preheat your waffle iron to medium-high. If it has a temperature dial, set it to a higher setting to encourage deeply golden, crisp waffles.

Step 2: Make the maple-chile mayo

In a small bowl, whisk together the mayonnaise, maple syrup, chipotle chile powder, lime juice, and a pinch of salt until smooth. Taste and adjust the heat with a pinch more chipotle, if desired. Cover and refrigerate while you cook to let the flavors meld.

Step 3: Stir together the dry ingredients

In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt until evenly combined. This ensures the leavening is well distributed for even rise.

Step 4: Whisk the wet ingredients and make the batter

In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and 2 tbsp neutral oil until smooth. Pour the wet mixture into the dry ingredients and whisk just until no dry spots remain. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the cornmeal for better crispness.

Step 5: Cook the bacon

Arrange the bacon slices on the prepared rack. Bake for 15–20 minutes, turning once, until evenly browned and crisp. Transfer the bacon to a plate lined with paper towels. Reduce the oven temperature to 200°F (95°C) to keep waffles warm as they are cooked.

Step 6: Cook the waffles

Lightly oil or butter the waffle iron. For each waffle, add 1/2 to 3/4 cup batter (depending on your iron) and cook until deeply golden and crisp, about 4–5 minutes. Transfer each finished waffle to a wire rack set on a sheet pan and hold in the 200°F oven so they stay crisp.

Step 7: Fry the eggs and assemble

Heat 1–2 tsp butter or oil in a nonstick skillet over medium heat. Crack in the eggs, season lightly with salt and pepper, and cook sunny-side-up until the whites are set but the yolks are still runny, 2–3 minutes. For a slightly set top, add 1 tbsp water and cover for 30–60 seconds.

To serve, spread 1–1 1/2 tbsp maple-chile mayo over each hot waffle. Top with 2 slices bacon, a few slices of tomato, and a handful of baby greens. Crown with a runny fried egg. Finish with freshly ground black pepper and, if you like, a light drizzle of warm maple syrup.

Pro Tips

• For extra-crisp waffles, let the batter rest 5–10 minutes and hold cooked waffles on a wire rack in a 200°F oven—never stack them while hot.
• Bake bacon on a rack so the fat drips away and the slices cook evenly and stay flat.
• Runny yolk every time: cook eggs on medium heat and cover briefly with a splash of water to set the tops without overcooking.
• Control the heat by adjusting chipotle chile powder from 1/2 tsp (mild) to 1 tsp (spicy).
• Slice tomatoes just before serving and pat dry to keep the waffles from softening.

Variations

• Jalapeño-Cheddar: Fold 1/2 cup shredded sharp cheddar and 1 minced jalapeño into the batter; reduce sugar to 1 tsp.
• Corn & Scallion: Add 1/2 cup thawed corn kernels and 2 thinly sliced scallions for sweet pops and freshness.
• Veggie Swap: Skip bacon and add sliced avocado and pickled red onions; sprinkle with toasted pepitas for crunch.

Storage & Make-Ahead

Waffles: Cool completely on a rack, then refrigerate in an airtight bag up to 2 days or freeze up to 2 months. Reheat at 350°F (175°C) for 8–10 minutes (10–12 from frozen) or in a toaster until hot and crisp. Maple-Chile Mayo: Refrigerate in a sealed jar up to 1 week. Bacon: Bake up to 3 days ahead; re-crisp on a rack at 350°F for 5–7 minutes. Eggs: Fry to order for the best runny yolk. Tomatoes and greens are best prepped just before serving.

Nutrition (per serving)

Approximate values: 790 calories; 67 g carbohydrates; 27 g protein; 47 g fat; 15 g saturated fat; 4 g fiber; 1,150 mg sodium. Values will vary with bacon thickness, waffle iron, and mayo portion.