Best Bacon Cornmeal Softies Recipes

CORNMEAL BACON WAFFLES WITH CHEESE SAUCE

Steps:

• Preheat your waffle iron.
• In a small bowl, mix together the eggs, milk and oil. In a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Make a well in the center, and pour in the milk mixture. Stir until well blended.
• Pour 1/4 cup batter onto the heated waffle iron. Amount may be different for different irons. Place a strip of raw bacon over the batter across each section of the waffle iron. Close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
• For the cheese sauce, melt processed cheese in a bowl in the microwave. Gradually stir in milk until you reach your desired thickness. Drizzle cheese sauce over waffles before serving.

CORNMEAL WAFFLES

Steps:

• Bake the bacon for 15-20 minutes at 400º Fahrenheit . Set aside. Once cool, crumble bacon.
• Melt butter and set aside.
• Whisk buttermilk, eggs, maple syrup, and lightly cooled melted butter in a large bowl until well combined.
• Add cornmeal, flour, baking powder, and baking soda and beat until just combined. Don't overmix. Fold in the crumbled bacon. If desired reserve some bacon bits for garnish.
• Ladle the batter into a hot, greased waffle maker and bake until crisp. About 5 minutes.*
• Transfer cornmeal waffles onto a plate, serve with the remaining bacon bits, and drizzle with maple syrup.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
• Transfer to paper towels, Crumble bacon.
• Whisk flour and next 3 ingredients in a large bowl to blend.
• Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
• Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
• Working in batches, spoon batter into hot waffle iron, spreading evenly over grid.
• Close waffle Iron and cook until waffle is brown, crisp, and set about 6 minutes, depending on type of waffle iron.
• Transfer waffles to plates.
• Serve with maple syrup.

CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA

Steps:

• For the bacon: Preheat the oven to 400 degrees F.
• Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
• Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
• Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
• For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
• For the waffles: Preheat the oven to 200 degrees F.
• Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
• Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
• Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
• Put the egg whites in a medium bowl and beat until soft peaks form.
• Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
• Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
• For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
• Top each waffle with some creamy ricotta, an egg and some bacon.

BACON N CORNMEAL FRIED MUSH

Steps:

• 1. In a medium saucepan, bring water to a boil. Add the salt. Once boiling, whisking constantly, slowly pour in the cornmeal. You may still get a few lumps and that's okay. Reduce heat and simmer until thick, about 3 - 4 minutes. Remove from heat and stir in the bacon.
• 2. Spread into a greased bread pan, or I used a bit wider dish, as long as it's thick enough to slice. Cover and chill overnight.
• 3. Slice the mush into 1/2 inch to 1 inch slices.
• 4. Coat the bottom of a skillet ( I use my iron skillet.) with bacon grease or butter. Either coat with flour or without, and fry until golden and crisp around the edges.
• 5. Note: Sometimes Gram would dip in flour then brown it. Either way its yummy! I fried some with and without the flour. You can also make it without the bacon.
• 6. Serve with butter & maple syrup if desired...so good!

BACON-CORNMEAL SOFTIES

Steps:

• In a bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
• In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.
• Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined (don't worry if batter is a bit lumpy).
• With a rubber spatula, gently fold in the bacon.
• Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat (if using an electric skillet, set to 350°).
• Preheat oven to 200°, if you are going to hold pancakes until serving time.
• Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.
• When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula; cook until the other sides are light brown.
• Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
• Serve--plain or with maple syrup and butter.