Somehow I wound up at M’s loft on Saturday morning with a crate containing my waffle maker and quite a lot of cornmeal batter. Someone else showed up with grated cheese and chopped ham. Mayhem ensued. Delicious, delicious mayhem. This is how I recreated it tonight, with a few additions:
The base cornbread waffle batter is adapted from Molly Wizenberg’s Waffle of Insane Greatness. I have a Waring Pro Belgian Waffle maker. This recipe makes 8 waffles for me. Maybe you’ll wind up with more. Maybe less.
1 cup cornmeal
1/3 cup cornstarch
2/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
2 tsp freshly ground black pepper
1 stick butter, melted and cooled (1/2 cup)*
2 eggs, lightly beaten
2 cups buttermilk
3/4 cups chopped ham
3/4 cups grated cheese
1/2 cup finely chopped scallions (this last bit is optional; I’m Chinese, so I put scallions in everything)
Mix the dry ingredients (aside from the ham, cheese, and scallions) together in one large bowl. Survey the seemingly insignificant amount of black pepper speckling the flour. Grind a little more pepper in. Stir together the wet ingredients in another bowl. Combine the two, and then stir in the ham, cheese, and scallions. Make your waffles according to the machine’s instructions. Mine has dial settings that go to 6, and I had it turned to 5.
*This turned out to be too much butter. It started to drip from the waffle iron at an alarming rate. I might do 1/4-1/3 cup melted butter next time.