Cornmeal-Bacon Waffles with Apple Compote


Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1 3/4 cups buttermilk
  • 1/3 cup olive oil
  • 2 large eggs
  • 1 cup fine yellow cornmeal
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole-wheat flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 thick-cut bacon slices, cooked and crumbled (about 1/3 cup)
  • 3 tablespoons chopped fresh chives
  • Olive oil cooking spray
  • 3 tablespoons unsalted butter
  • 6 cups chopped red apples (from about 1 lb. and 6 oz. of apples)
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/2 cup pure maple syrup
  • 1 tablespoon apple cider vinegar


  1. Make waffles: Whisk buttermilk, oil, and eggs in a large bowl. Stir cornmeal, flours, coconut sugar, baking powder, and salt in a separate bowl. Slowly whisk cornmeal mixture into buttermilk mixture. Fold in bacon and chives. Let stand for 15 minutes.

  2. Preheat waffle iron; preheat oven to 200°F. Make compote: Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add apples, thyme, and salt. Cook, stirring, until soft, about 6 minutes. Add maple syrup and vinegar; cook, stirring constantly, until apples are coated, 2 minutes. Remove from heat; stir in remaining 1 tablespoon butter.

  3. Mist waffle iron with cooking spray. Cook waffles in batches until browned and done. Mist with additional cooking spray as needed. Keep finished waffles warm in oven. Serve waffles with compote.

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  • Take a break: Bacon-stuffed waffles and warm fruit feel oh-so indulgent—but they're pack with healthy whole grains and fiber.
  • Yield: 8

Nutritional Information

Calories per serving: 465
Fat per serving: 22g
Saturated fat per serving: 7g
Cholesterol per serving: 71mg
Fiber per serving: 4g
Protein per serving: 9g
Carbohydrates per serving: 61g
Sodium per serving: 394mg
Iron per serving: 2mg
Calcium per serving: 135mg
Robin Bashinsky