Cornbread Waffles with Ranch Sauce covered Eggs & Cilantro Crema

Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema

Recipe of the week 11/30/18

Recipe By adapted from a Bobby Flay recipe

Serving Size : 14 Preparation Time:

Amount Measure Ingredient — Preparation Method

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21 ounces buttermilk

3 large eggs

3 Tbs honey

2 1/4 cups all-purpose flour

1 1/2 cup yellow cornmeal

1 tablespoon baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cumin

1 1/2 tsp fine sea salt

pinch of cayenne

8 Tbs unsalted butter, melted and slightly cooled

Nonstick pan spray


2 tablespoons garlic, roughly chopped

Kosher salt and freshly ground black pepper

1/4 cup canola oil

1 Spanish onion, chopped

1 jalapeno, minced

3 cans diced tomatoes with juice

1/4 cup ground ancho chile powder

1/4 cup ground pasilla chile powder

1/2 cup water

1/4 cup pureed chipotles in adobo sauce

1/4 cup honey

Splash of red wine vinegar


2 cups cilantro leaves

1 cloves garlic

1/4 cup grated cotija cheese

1/4 cup Pepitas

1 1/2 cup sour cream

1/2 cup soft goat’s milk cheese, at room temperature

2 limes – zest of

Kosher salt and freshly ground black pepper


36 large eggs

oil for frying

Kosher salt and freshly ground black pepper

8 scallions, thinly sliced

Handful of fresh cilantro leaves

1. Make the waffle batter: Whisk together the buttermilk, eggs and honey in

a small bowl. Whisk together the flour, cornmeal, baking powder, baking

soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the

center of the dry ingredients, add the wet ingredients and gently whisk

together until just combined (do not over mix). Fold in the butter, cover

the bowl with plastic wrap and refrigerate the batter for 30 minutes.

2. Red chile sauce: Put the garlic on a cutting board, sprinkle with kosher

salt, and use the flat side of your knife blade to smear the garlic and salt

to a coarse paste. Heat the oil in a medium saucepan over medium-high heat.

Add the onion and cook, stirring occasionally, until soft, about 4 minutes.

Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in

the tomatoes and their juices, the ancho and pasilla chile powders and some

salt and pepper and bring to a boil. Reduce the heat to medium-low and

simmer, uncovered, stirring occasionally, until the sauce is slightly

reduced, about 15 minutes. Use an Emersion Blender to mash the tomatoes and

cook slightly thickened, about 10 minutes longer. Mash again to make a

chunky sauce. Stir in the honey, vinegar and salt and pepper to taste, cook

another 1 to 2 minutes then remove from the heat.

3. Make the crema: Combine the cilantro, garlic, cotija and pepitas in a

small food processor and puree the mixture until it is smooth. Whisk

together the sour cream and goat cheese in a medium bowl until smooth. Stir in

the cilantro mixture and lime zest and set aside. Season with salt and


4. Make the waffles: Heat the waffle iron according to manufacturer’s

instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the

batter into each grid, close, and cook until golden brown on both sides and

steam stops coming out from the iron, about 4 minutes. Transfer the waffles

to a baking sheet.

5. Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2

small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1

skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each

skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and

season the tops with salt and pepper. When the whites start to set, after 1

to 2 minutes, cover the skillet and cook until the whites are set and the

yolks are still runny, about 2 minutes longer.

6. While the eggs cook, assemble the waffles: Top each waffle with 2 fried

eggs, a generous amount of chili sauce and a dollop of crema. Garnish with

scallions and cilantro leaves and serve immediately.