Who else feels like waffles don’t get enough credit for their savoury potential? If you’re looking to break away from the usual syrup-soaked routine, these Ham and Cheddar Cornmeal Waffles, created by Zimmy’s Nook (@zimmysnook), are about to become your new weekend obsession. Think of these as the ultimate hybrid between a classic Belgian waffle and a piece of southern cornbread, but with way more personality: Smoky Grimm’s Old-Fashioned Ham, sharp aged cheddar, and just enough jalapeño to keep things interesting. The cornmeal adds a fantastic crunch that holds up beautifully against the melty cheese.
Prep: 20 minutes
Cook: 25-30 minutes
Serves: 7-9
Ingredients
Dry Ingredients
1¾ cups (220 g) all-purpose flour
1¼ cups (200 g) yellow cornmeal, medium grind
3 teaspoons (12 g) baking powder
¾ teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Wet Ingredients
2 cups (480 ml) full-fat buttermilk, room temperature
1 cup (110 g) aged cheddar, freshly grated (See Pro Tip #2)
⅓ cup green onions thinly sliced
1 medium jalapeño, finely minced (approx. 3 tablespoons)
Instructions
Pat the ham completely dry with a paper towel. Heat a dry skillet over medium heat and sear the ham for 1½ to 2 minutes per side until lightly caramelized. Do not overcook or make it crispy. Let it cool completely, then dice into ¼ inch cubes.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and oil until smooth. Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until combined. A few small lumps are perfectly fine.
Gently fold in the diced ham, grated cheddar, jalapeños, and green onions. Cover the bowl with a clean tea towel and let the batter rest at room temperature for 15 to 30 minutes. This step hydrates the cornmeal, thickens the batter and helps create a more even, tender interior.
Preheat your Belgian waffle iron to a medium-high setting. Lightly brush the plates with a little neutral oil before the first batch.
Depending on your preference, you can choose one of these two methods for a square waffle iron:
The “Rustic” Round Look: Scoop approximately ¼ cup (60 ml) of batter into the centre of each of the four 4½ inch square sections. Don’t spread the batter; let the waffle maker create a beautiful, freehand artisanal shape with uneven, crispy edges.
The Full Square Look: Scoop approximately ¾ cup (180 ml) of batter into each of the four 4½ inch square sections, spreading it slightly toward the corners. This will yield a thick, uniform Belgian waffle that fills the entire plate.
Close the lid and cook for 5 to 6 minutes. You’ll know they’re done when the steam has mostly stopped, and the waffles are a deep golden brown.
Repeat with the remaining batter, lightly re-oiling the plates between batches if needed. Pro Tip: Avoid opening the waffle iron too early, as this can cause tearing and uneven cooking.
Place cooked waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and prevents the bottoms from getting soggy while you finish the rest of the batter. Do not stack or cover, as this will trap steam and soften the exterior. Waffles can be held for up to 25 minutes.
