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12
Jan
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Cheddar Cornbread Waffle Benny |
I have a habit of being the last person you know to jump on a trend. Capri pants, leggings, and Coach bags were ugly in my book for the first year or so of their popularity, but now if you took a peak in my closet you’d find that hard to believe. I don’t own a smart phone, or a dSLR camera – but both of those are about to change too.
I mention this because for a long time there were zero eggs in my refrigerator, only Eggbeaters (which is not a chemical substitute, for your information.) Then all of a sudden eggs were the new “it” food, gracing the pages of Bon Appetit and the like for much of 2009 and 2010. I resisted for a while still,
thinking, “why spend the extra calories when Eggbeaters are perfectly natural and just as good as the real thing?” I finally caught on that the real thing, in this case, is really good for you too. And in case you didn’t notice, eggs became very trendy at Cara’s Cravings in 2010. Don’t expect that to stop any time soon.
Even though I now have eggs in the fridge at any given moment, I still keep the ‘beaters around as well. And sometimes the cartons of liquid whites too. I just think that they each have their place and are good for different things, and this happens to be a recipe that utilizes both. The waffle part is made with the ‘beaters, and the topping, well, clearly is a real egg. Of course you could go ahead and use eggs in the waffle part too. I won’t judge. And either way will be equally delicious. Because seriously, when is breakfast for dinner not the best thing ever?
Cheddar Cornbread Waffle Benny
Printable Recipe
Cheddar-Cornbread Waffles
1/2 cup egg whites or liquid egg substitute
1/2 cup (4 oz) plain nonfat Greek yogurt
1/2 cup (40gm) plain instant oats
2 packets of Truvia, or other sweetener to taste
1/2 teaspoon baking powder
6 tablespoons (54gm) yellow cornmeal
1/4 cup (1oz) reduced fat shredded Mexican cheese blend
Topping
1/2 cup chopped onion
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper
1 15oz can black beans, drained and rinsed
1 can diced tomatoes and green chilis
1 6oz package baby spinach
8 eggs, poached or fried
To prepare the waffles, combine the egg whites or egg substitute, yogurt, oats, sweetener and baking powder in a blender and process until smooth. Stir in the cornmeal and cheese by hand. Cook in a waffle iron according to manufacturer’s directions until desired crispiness. Keep the waffles warm in the oven while preparing the topping. Makes four 4″ waffles.
To make the topping, saute the onion in a large nonstick skillet over medium heat until softened, about five minutes. Add the cumin and chili powder, and a pinch each of salt and pepper. Stir in the black beans and diced tomatoes with green chilis and bring to a boil; then reduce heat and simmer for about five minutes. Add the spinach, a few handfuls at a time, until it is all wilted in; simmer for five more minutes to allow the flavors to blend (this is a good time to poach or fry your eggs.)
To assemble, top each waffle with 1/4 of the black bean mixture and two eggs.
Nutritional Info (waffles only)
Servings Per Recipe: 4
Amount Per Serving
Calories: 135.1
Total Fat: 1.9 g
Cholesterol: 3.8 mg
Sodium: 54.4 mg
Total Carbs: 19.1 g
Dietary Fiber: 1.0 g
Protein: 10.4 g
Nutritional Info (waffles with 1/4 of topping mixture and two eggs)
Servings Per Recipe: 4
Amount Per Serving
Calories: 393.3
Total Fat: 12.6 g
Cholesterol: 428.8 mg
Sodium: 944.1 mg
Total Carbs: 42.8 g
Dietary Fiber: 8.2 g
Protein: 30.5 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
brannyboilsover.com — January 11, 2011 @ 9:49 pm
I think a sunny side up egg is the perfect condiment many times! I love them over bread, toast, rice, pasta. This dish looks delicious :)When I was a vegetarian, I literally went through 18 eggs a week. Now that I eat meat, it is fewer, but I still eat an egg a day.
innochkaskitchen — January 12, 2011 @ 12:13 am
This looks so delicious! I'm a huge breakfast fan so I'm always looking for new breakfast foods!
Joanne — January 12, 2011 @ 12:31 am
Cara I am the EXACT same way when it comes to trends. And eggs. And egg beaters. I still can't watch any of the harry potter movies (although I did love the books…though I started reading them about two years after they came out). Breakfast for dinner though? That's too classic to ever be trendy. And this dish you've created sounds fantastic!
dinnersanddreams.net — January 12, 2011 @ 2:01 am
Cara, I love cornbread and can't wait to have it in a waffle now that I've seen this recipe. I'll let you know when I try it!Nisrine
Kerstin — January 12, 2011 @ 3:52 am
Breakfast for dinner is one of my favorites too! I actually can't do the runny yolk thing, but I love your cornbread waffles – genius!
grace — January 12, 2011 @ 9:54 am
eggs are a food photographer's best friend–they rarely look anything but amazing, with their flowing, golden yolks and whatnot. great creation!
Dawn — January 12, 2011 @ 3:16 pm
I love the different textures of this dish. The crispy waffles and that gorgeous soft yellow egg yolk. I agree with you about egg whites etc having their place but there is definitely no sub for the taste of a real egg. I must see if I have yellow corn meal in my pantry. I believe I do…..What camera did you decide on by the way? I remember you were polling about Canon vs Nikon.
Elina — January 12, 2011 @ 3:33 pm
Those yellow eggs look so gorgeous. I'm definitely on the egg bandwagon! Oh and btw, your pictures are gorgeous – you don't need a DSLR!!
That Girl — January 12, 2011 @ 6:11 pm
For the past year I've been wanting to put poached eggs on everything. But especially cornbread. Everytime I make chili you can bet we'll be having bennys that weekend.
Shannon — January 13, 2011 @ 9:44 pm
i think we've gone through the same egg phases 🙂 and this looks awesome… love the runny yolk, and those waffles? so creative!
Ashlea Taylor — January 14, 2011 @ 5:05 am
I am not a fan of eggs, but I have to try those cheddar waffles! They look amazing.
A. Rivera — January 14, 2011 @ 1:42 pm
I so wish I could get my husband on the breakfast for dinner train…*sigh*…weekend brunch must become a routine in our house instead!
A. Rivera — April 5, 2011 @ 1:23 am
I so wish I could get my husband on the breakfast for dinner train…*sigh*…weekend brunch must become a routine in our house instead!
Ashlea Taylor — April 5, 2011 @ 1:23 am
I am not a fan of eggs, but I have to try those cheddar waffles! They look amazing.
Dawn — April 5, 2011 @ 1:23 am
I love the different textures of this dish. The crispy waffles and that gorgeous soft yellow egg yolk. I agree with you about egg whites etc having their place but there is definitely no sub for the taste of a real egg. I must see if I have yellow corn meal in my pantry. I believe I do…..What camera did you decide on by the way? I remember you were polling about Canon vs Nikon.
That Girl — April 5, 2011 @ 1:23 am
For the past year I've been wanting to put poached eggs on everything. But especially cornbread. Everytime I make chili you can bet we'll be having bennys that weekend.
krj99 — August 11, 2011 @ 5:16 pm
Why do you use Greek yogurt? Why not regular yogurt?
Cara — August 11, 2011 @ 5:46 pm
I eat Greek yogurt because it's higher in protein than regular yogurt, and I like it a lot. Because it's the only kind of yogurt I have around, that's what I used in this recipe. I think it would probably be ok to make this with regular plain yogurt too though. Hope this helps!