Cornbread Waffle BLT’s with Garlic Aioli are crispy and sweet cornbread waffles, layered with smoky bacon, fresh lettuce, creamy avocado and garlic aioli for a delicious twist on the classic BLT!
You see, I always thought I was a pancake sorta girl.
Fluffy, light, buttermilk pancakes please. With warm butter smothering each one and a saucer on the side with maple so I can dip each bite into to ensure the perfect ratio of pancake to maple. Too much maple and I would freak over the soggy mess that has more than likely remained behind in the maple saucer rather than on my fork.
But as I grew older, I started dabbling in with the “nuttier” crowd; whole grains, oats, chopped nuts. It was all just a game to trick myself into thinking I was eating healthier. They are whole grains, they are good for me right?
Then one day, I ordered my beloved pancakes and was left empty, unsatisfied and sorta sad of what my relationship with pancakes had become. They seemed flavorless, blah and definitely were not getting the job done.
Then a new guy in town stepped in. Helllooooooo waffles. Edgy, full of flavor and oh so scrumptious. They started to rock my world. I couldn’t get enough. It was a new high that I didn’t want to turn away from and I was embracing them with open arms.
Upon the new roller coaster of waffles, is when I met cornbread waffles. Oh so pleasant to meet you! If you could have seen my excitement the morning that we met, you would want in on them too. And lucky you, I am choosing to share them with you now.
All the characteristics of cornbread are present here; the crispy edges are multiplied so every bit has the perfect ratio of crunchy edges and a sweet, fluffy inside. I added Greek yogurt to ensure a slight tang with the sweetness, and also to provide the moistness that every perfect loaf of bread or muffin possess. Because crumbly and dry is not ideal in any world.
We could stop there. Truth be told, the waffles are perfect on their own, or along a gigantic bowl of hearty chili or along a long smoked BBQ pork brisket but I just couldn’t. They were dying to be glorified.
As if the waffles could get any better.
BLT’s take me back to my childhood. But minus the T…and the L. “Yes, mom. Just bacon. Gimme all the bacon!”
My mother use to add mayo to our BLT’s; and so when Red Gold Tomatoes approached me about their new play on aioli’s using their canned tomatoes, I was more than on board as Red Gold Tomatoes were always present in my house as a child and still are to this day. Their flavors are bright, robust and oh so full-bodied!
Simply mix one can (drained) of diced tomatoes with ½ cup of mayo then add as a flavor boost to sandwiches, flatbreads, tacos or whatever your heart desires! The possibilities are endless as you can choose from Garlic & Olive Oil (what I used today), Lime & Cilantro, Green Chiles and Petite Diced Tomatoes to make into 10 irresistible aioli’s such as Tomato Aioli, Green Chili Aioli, Roasted Garlic Aioli, Lime & Cilantro Aioli, Chipotle Aioli and a few more.
They are running a Facebook campaign from May 7th to May 27th, where you all can enter to win a $250 prize pack that includes a Cuisinart Panini Grill and other great prizes! How do you Aioli?!
Head on over to their Facebook page and select which aioli you are most like.
For our Cornbread Waffle BLT’s, I chose to whip up the Garlic Aioli as I can never have enough garlic. Rather than mixing with mayo, I swapped in Greek yogurt for health purposes. And honestly, I have never cared for mayo. Way too eggy for me. But sadly, I was a lover of Miracle Whip, but nowadays, I try to limit my use of products that are filled with more ingredients than I can pronounce.
The smoky bacon, the sweet cornbread waffles, the velvety smooth avocado, the fresh, crispy lettuce and the garlic aioli all play beautiful together to make one heavenly bite.
Sorry pancakes, it’s me. Not you. There’s a new guy in town.
- 1 egg
- 1 Tbsp butter, melted
- 1¼ cups unsweetened plain almond milk*
- ½ cup greek yogurt
- ¾ tsp salt
- ¼ tsp black pepper
- 1½ tsp baking powder
- ¾ cup yellow cornmeal
- ½ cup all purpose flour (I used Bob's Red Mill Gluten Free Flour)
- Remaining Ingredients:
- 8 slices bacon
- 4 leaves romaine lettuce, trimmed
- 1 large roma tomato, thinly sliced
- 1 avocado, thinly sliced
- 1 can (14.5) Red Gold Garlic & Olive Oil Tomatoes, drained
- ½ cup plain greek yogurt
- Preheat oven to 400* F.
- Add egg, greek yogurt, salt, pepper, baking powder, melted butter and whisk until well combined. Add almond milk and whisk once more.
- Next add flour and cornmeal and stir until just combined. Let batter rest for 5 minutes while you preheat your waffle iron.
- Generously spray waffle iron with non-stick pray and pour heaping ½ cup measurements onto the griddle. Close and cook according to manufacturer instructions.
- While waffles cook, lay bacon on cooking rack that has been sprayed with cooking spray. Lay over baking sheet. Place bacon on cooking rack, evenly spaced and place in oven. Cook for 15 to 20 minutes, or until bacon is golden brown. Remove from oven and let cool.
- To make the aioli, combine the drained tomatoes with the greek yogurt. Stir until combined.
- When ready to serve, spread aioli on 4 of the waffles. Top with bacon, tomatoes, lettuce, avocado and top with another waffle. Serve!
Hungry for sandwiches?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!