Corn and Crispy Bacon Waffle

Ingredients

• 2 tablespoons oil
• 250g bacon rashers, rind removed and sliced
• 4 eggs
• 600ml buttermilk
• ¾ cup vegetable oil (such as sunflower or canola)
• 1¼ cups self-raising flour
• 1¼ cups cornmeal (fine polenta)
• 1 tablespoon caster sugar
• 1 teaspoon salt
• Freshly ground black pepper
• 2 cups fresh corn kernels (approx. 2 corn cobs)
• ¼ cup chopped parsley

Serve with poached eggs, grilled bacon, baby spinach and pesto

Method

1. Heat oil in a frying pan over medium high heat. Add bacon and cook 5–6 minutes or until crispy; remove and drain on absorbent paper.
2. Place eggs, buttermilk and vegetable oil into a large jug and whisk until well combined.
3. Combine flour, cornmeal, sugar and salt into a large mixing bowl and make a well in the centre.
4. Carefully whisk in egg buttermilk mixture to form a smooth batter, with just a few lumps, followed by bacon and corn.
5. Select BUTTERMILK waffle setting and dial up number 5 on the browning control dial.
6. Preheat until orange light flashes up and the word HEATING disappears.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
8. Serve topped with baby spinach leaves, grilled bacon, poached egg and a dollop of pesto.