Cornmeal Copycat Bisquick Cheese Waffles

This is a great breakfast, yummy lunch or terrific light supper all rolled into one. If you’ve already made my copycat bisquick recipe ( Copycat Bisquick Baking Mix with a Fabulous Coffee Cake Recipe) then you will be able to put this together quick as a bunny and get your crunchy crispy waffles ready to roll. You can either shred your cheese or chunk it and believe it or not, although these are savory waffles they taste awesome with real maple syrup dolloped on top.

They taste very indulgent but don’t worry, are easy to put together. I got the idea from a Betty Crocker recipe which I fiddled with moderately. *

Start with the cornmeal in a bowl.

Then add the copycat bisquick mix and the spices. Stir together.

Add the cheese, either chunked into bits or grated as you wish.

As you see, I chunked mine to get bigger cheese flavor. Yummm.

Stir and add the egg and buttermilk and oil.

Before you stir it up, preheat your waffle iron since you want it ready when the mixture is ready. Okay, spray with oil spray and stir up your mix.

It’s quite thick so gently spread it around.

Spread batter about but not to the very ends or it will leak out. Close the waffle iron and let bake till golden brown (about 4 minutes give or take), you are using about 1/3 cup per waffle. Serve hot and crispy with maple syrup and maybe a small green salad on the side.

Cornmeal Copycat Bisquick Cheese Waffles

1/4 cup yellow cornmeal
2 cups copycat bisquick mix ( Copycat Bisquick Baking Mix with a Fabulous Coffee Cake Recipe)
1 teaspoon onion powder
1/2-1 teaspoon zaatar or thyme
1/4 teaspoon turmeric
1 teaspoon cumin
3/4 cup shredded or chunked Cheddar cheese (other melty cheese also fine)
1 1/2 cups buttermilk
2 tablespoons canola or other vegetable oil
1 egg

maple syrup for serving

Directions:

Take medium sized bowl and place cornmeal and biscuit mix and spices in together and stir thoroughly. Add cheddar cheese and toss with dry ingredients. Preheat waffle iron and spray with oil spray to prevent sticking.

Add buttermilk, oil and egg and stir till combined and no big pockets of flour mixture are left (don’t overmix!). Pour about 1/3 cup of mixture onto waffle iron, it’s thick, so spread around (see pic above) but not to the very edge or it will leak out, and close the waffle maker. Cook for about 4 minutes or until golden brown and crispy. Serve with maple syrup and a green salad on the side.

*https://www.bettycrocker.com/recipes/spicy-cornmeal-waffles/ba33faf9-82bf-48e9-a447-94f9a3b30546