Crispy Cornmeal Waffles with Ham and Cheddar
I’ve always felt that waffles don't get enough credit for their savoury potential. If you’re looking to break away from the usual syrup-soaked routine, these cornmeal waffles 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. We’re folding in 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, making these the perfect base for a hearty brunch spread.
Equipment
- 1 Belgian Waffle Maker A regular waffle maker will work, but the timing will be different.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour 220 g
- 1¼ cups yellow cornmeal, medium grind 200 g
- 3 teaspoons baking powder 12 g
- ¾ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Wet Ingredients
- 2 cups full-fat buttermilk, room temperature 480 ml
- 3 large eggs room temperature
- ½ cup unsalted butter, melted and cooled 113 g
- 1 tablespoon avocado neutral oil (avocado, canola or grapeseed) 15 ml
Fold-Ins
- 200 g Grimm’s Old-Fashioned Ham diced small (See notes - Pro Tip #1)
- 1 cup aged cheddar 110 g, freshly grated (See notes - Pro Tip #2)
- ⅓ cup green onions thinly sliced
- 1 medium jalapeño finely minced (approx. 3 tablespoons)
Instructions
Prepare the Ham
- 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.
Mix the Batter
- 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.
Fold and Rest
- 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 and Prep
- Preheat your Belgian waffle iron to a medium-high setting. Lightly brush the plates with a little neutral oil before the first batch.
Cook the Waffles
- 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.
Keep Them Crispy
- 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.
Serving Suggestions & Extra Tips
- The Grimm’s "Double Ham" Finish: Since a standard Grimm’s Old-Fashioned Ham is 700 g, you’ll have plenty of ham remaining after dicing the 200 g needed for the batter. Slice that extra ham into thin slices and pan-fry them in a dry skillet over medium-high heat until the edges are beautifully caramelized. Drape these warm, smoky slices beside your hot waffles, sprinkle with chives, serve with maple syrup, hard-boiled eggs and fruit for a professional, "Grand Brunch" presentation.
- The Savoury-Sweet Flip: If you love that classic sweet and salty combination, try a drizzle of hot honey or pure maple syrup over the fried ham and cornmeal waffle. The sweetness perfectly highlights the natural honey-cured notes of the ham and the sharp cheddar.
- A Bright & Fresh Finish: For a lighter touch, top your waffles with a generous sprinkle of fresh chives and a dollop of whipped herb butter or sour cream. Adding a side of fresh seasonal fruit provides a bright contrast that balances the richness of the aged cheese and savoury cornmeal.
- The Breakfast Stack: To make this a truly hearty meal, top each waffle with a crispy fried egg and a drizzle of maple syrup. The runny yolk acts as a natural sauce that soaks into the cornmeal pockets beautifully.
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Video
Notes
Pro Tip #1: The standard Grimm’s Old-Fashioned Ham is 700 g. Use 200 g diced for the batter, then thinly slice and pan-fry the remaining ham to serve on the side with the waffles. This adds a beautiful protein-rich finish and ensures you use the whole package!
Pro Tip #2: Always grate your own cheese! Pre-shredded bags are coated in potato starch to prevent clumping, which can make your waffle batter gummy and prevent that perfect rise.
Tips, Substitutions & Storage
- Substitutions: If you don't have buttermilk, add 1 tablespoon of lemon juice to 2 cups of whole milk and let it sit for 5 minutes. You can substitute the ham with cooked, crumbled bacon if preferred.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: These freeze beautifully! Freeze in a single layer on a baking sheet, then transfer to a freezer bag.
- Reheating: Skip the microwave. Reheat in a toaster or a 350°F (175°C) oven for 5 minutes to restore that signature crunch.
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