Ready Time: 30 mins

Preparation Time: 15 mins

Cooking Time: 15 mins

Serves: 10


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


  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.