I thought this sounded terrific. I'm going to try it soon.

From Bobby Flay
Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard

Recipe courtesy of Bobby Flay

Total Time:20 minPrep:10 minCook:10 min

Yield:3 sandwichesLevel:Easy

Ingredients

1 cup white cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 cups buttermilk

5 tablespoons unsalted butter, melted

1/4 cup plus 2 tablespoons pure maple syrup

2 large eggs

Nonstick cooking spray

2 tablespoons Dijon mustard

1 1/4 cup grated sharp Cheddar

6 slices bacon, cooked until crisp

Directions

Special equipment: a waffle iron

Preheat the oven to 300 degrees F.

Whisk together the cornmeal, flour, baking powder and baking soda in a
medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the
maple syrup and eggs in a medium bowl until combined. Add the wet
ingredients to the dry ingredients, and stir until just combined.

Heat a waffle iron according to the manufacturer's directions. Spray
the grates of the waffle iron with nonstick cooking spray. Use a scant
1/2 cup of the batter per grid, close the cover and cook until golden
brown or when the steam stops emerging from the waffle iron, about 4
minutes. Repeat with remaining batter. The recipe will make 6 waffles.

Meanwhile, whisk together the Dijon mustard and the remaining 2
tablespoons of the maple syrup in a small bowl.

Place 3 waffles on a large baking sheet in a single layer and spread
some of the mustard over the tops of each waffle. Sprinkle the cheese
evenly over the top. Place in the oven until the cheese has melted.

Arrange one-third of the bacon slices on the cheesy waffles and
drizzle with a little more of the Dijon mustard mixture. Top with the
reserved 3 waffles. Slice on the diagonal and serve warm.

Recipe courtesy of Bobby Flay

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