Who else feels like waffles don’t get enough credit for their savoury potential? If you’re looking to break away from the usual syrup-soaked routine, these Ham and Cheddar Cornmeal Waffles, created by Zimmy’s Nook (@zimmysnook), are about to become your new weekend breakfast obsession. Think of these as the ultimate hybrid between a classic Belgian waffle and a piece of southern cornbread, but with way more personality: 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.
Ingredients
Dry Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1¼ cups (200 g) yellow cornmeal, medium grind
- 3 teaspoons (12 g) baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Wet Ingredients
- 2 cups (480 ml) full-fat buttermilk, room temperature
- 3 large eggs, room temperature
- ½ cup (113 g) unsalted butter, melted and cooled
- 1 tablespoon (15 ml) avocado neutral oil (avocado, canola or grapeseed)
Fold-Ins
- 200 g Grimm’s Old-Fashioned Ham, diced small (see Pro Tip #1 below)
- 1 cup (110 g) aged cheddar, freshly grated (See Pro Tip #2)
- ⅓ cup green onions thinly sliced
- 1 medium jalapeño, finely minced (approx. 3 tablespoons)
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 to your breakfast 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.
Instructions
- 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.
- 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.
- 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 your Belgian waffle iron to a medium-high setting. Lightly brush the plates with a little neutral oil before the first batch.
- 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.
- 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 to your breakfast, 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 breakfast, 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.
