Fry bacon in a large skillet over medium heat; remove bacon and crumble. Stir oil into drippings; set aside to cool. In a medium bowl, combine cornmeal, flour, baking powder, baking soda, salt and sugar; set aside. Combine milk and vinegar; let stand for 10 minutes. Beat eggs in a large bowl; add drippings and milk mixture. Add cornmeal mixture and crumbled bacon; mix well. Pour by 1/4 or 1/2 cupfuls onto a preheated waffle iron. Bake until golden, according to manufacturer’s directions. Serve with butter and apple butter or maple syrup.
This Crispy Cornbread Waffles recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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