In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, salt, sugar, baking powder, baking soda, paprika, Ranch seasoning and pepper. Set aside.
In a small bowl or a measuring cup, combine half and half and vinegar. Stir few times and let it sit for 2 to 3 minutes. In the meantime, in a mixing bowl, whisk together eggs and melted butter. Add half and half and vinegar mixture and stir together.
Add wet ingredients, corn, chopped bacon, cheese and green onions to the dry ingredients and stir with a spatula. Do not overmix! The batter should be slightly lumpy.
Preheat waffle iron. I used a Belgian waffle maker and used 3 scoops of batter with a regular size ice cream scoop per waffle. If you are using a regular waffle maker, start with 2 scoops of batter.
Cook waffles. Remove onto a plate and serve immediately or place on baking sheet and keep warm in a warm oven, until serving.
Serve drizzled with garlic Parmesan butter, if desired. Simply mix 4 Tablespoons melted salted butter, 3/4 teaspoon garlic powder and 1 Tablespoons grated Parmesan cheese.
Crunchy Creamy Sweet original recipe
Cheddar Bacon Cornbread Waffles Recipe
Amount Per Serving
Calories 379Calories from Fat 189
% Daily Value*
Saturated Fat 10g63%
Vitamin A 505IU10%
Vitamin C 1.5mg2%
* Percent Daily Values are based on a 2000 calorie diet.