BLT Waffle Sliders

I've never bought cornmeal before. I wasn't really sure what I was looking for when I went to the store so I Googled it ahead of time. It just looks like a bag of flour, but instead of flour, it's cornmeal. Simple enough. 

This was nice for a "something different" recipe. It would look cool at a party as a twist on a classic, but I think I prefer the classic. It's a lot of bread for the sandwich and the waffles are really dense. It can overpower the other ingredients a bit. If you can come up with a non-messy way to do it, you could try it as an open face sandwich. 

• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 3 tsp baking powder
• 1 Tbsp sugar
• 1 tsp salt
• 2 large eggs, separated
• 1 cup 2% milk
• 3 Tbsp butter, melted
• 1/2 cup shredded cheddar cheese
• 6 Tbsp mayonnaise
• 12 bacon strips, cooked, drained
• 2 small tomatoes, sliced
• lettuce leaves
• salt and pepper to taste

Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients, just until moistened. Stir in cheese.

In a separate bowl, beat egg whites until stiff by but not dry. Fold into batter. Drop 1 heaping tablespoon of batter into the center of each waffle iron quadrant; bake according to manufacturer directions, or till golden brown, about 5 minutes. Repeat with remaining batter.

Spread mayonnaise over half the waffles; top with bacon, tomatoes, lettuce and remaining waffles. 

NOTES: you can make the waffles ahead of time and freeze them. Then when you're ready to eat, just pop them in the toaster oven, like you would an Eggo, and you're ready to go.

Serves 12

Total time: 30 minutes

Recipe from Taste of Home