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 + Cheese = 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.
GARDEN VEGETABLE CREAM CHEESE, CORN, AND BACON WAFFLES
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
- 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.
- While the bacon is cooking, sift together the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Set aside.
- 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.
- Serve topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.