Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

Remember when I told you all the good things about The Laughing Cow’s Smooth Sensations Cream Cheese Spread? Well here are the waffles I made using the garden vegetable variety! They reminded me of the bacon-corn fritters I made, but with a lot more going on.

Vegetable Cream Cheese + Whole Wheat + Bacon + Corn + Onions + Cheeseย  = Savory waffle overload! They are basically manly waffles. Man-waffles. Maffles maybe? Oh who am I kidding I am a woman and these waffles were definitely meant for my belly. Back off men.


Makes 8 waffles (depending on you waffle iron size)


8 slices uncooked bacon, chopped

1/3 cup chopped onion

1 cup all-purpose flour

3/4 cup 100% whole wheat flour

2 Tbsp chopped fresh chives

1 Tbsp baking powder

1/2 tsp salt

1/8 tsp cayenne pepper

3 oz. Laughing Cow garden vegetable cream cheese spread, room temperature

2 eggs, separated

1-1/2 cups milk

2 Tbsp vegetable oil

1 cup fresh, frozen, or canned corn kernels

1/2 cup shredded Monterey jack cheese


  1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping upon serving and set it aside.
  2. While the bacon is cooking, sift together the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Set aside.
  3. In a large bowl, mix the cream cheese and 2 egg yolks together until smooth; stir in milk, and vegetable oil. Add the dry ingredients and stir just until combined. In a separate medium bowl, beat 2 egg whites until stiff peaks form and then fold them gently into the batter (don’t over mix). Cook in waffle iron.
  4. Serve topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Source: Adapted from Coleen’s Recipes and Recipe Girl.

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