Savory Cheddar & Cornmeal Waffles With Green Tomato Salsa

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Savory Cheddar & Cornmeal Waffles With Green Tomato Salsa

November. November. November. No matter how many times I say it, I am having a hard time coming to terms with the fact that it is already November. Instead of rambling on in an attempt at trying to catch you up on everything that has been going on lately over here with me, I decided to take the time to sit down and edit all the photos I’ve accumulated over the last 2 months; I decided it would be more interesting to tell you through these photos. It’s been a whirlwind of freelancing, road tripping, hiking, completing another issue of our magazine, and continually trying to find myself through it all. Here are a few glimpses from the more scenic moments of the last two months:

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I’m proud to say that I pulled the last of the tomatoes from my garden last week in an attempt to beat the first freeze and am still well stocked with tomatoes despite it being November. Here is a simple savory breakfast recipe I whipped up with the last of my garden’s bounty.

Savory Cheddar & Cornmeal Waffles With Green Tomato Salsa & Cumin Greek Yogurt recipe below:


Savory Cheddar & Cornmeal Waffles With Green Tomato Salsa

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Savory Cheddar & Cornmeal Waffles With Green Tomato Salsa
Move over breakfast! These savory waffles are perfect for any time of the day!
Course: Main
Cuisine: Vegetarian
Author: Shelly Westerhausen
Ingredients
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp . baking powder
  • 1/2 tsp . baking soda
  • 1/2 tsp . salt
  • 1 1/4 cup buttermilk
  • 1 large egg , beaten
  • 3 Tblsp. butter , melted + more for greasing the waffle iron
  • 1/4 cup grated cheddar
  • 1 pound green tomatoes , diced
  • 1 large ripe tomatoes , diced (red, heirloom)
  • 2 Tablespoons chopped cilantro
  • 1 Tablespoon chopped chives
  • 1/2 lime , juiced
  • Salt / Pepper
  • 1 cup greek yogurt
  • 2 tsp . cumin
Instructions
  1. For the waffles: Heat your waffle iron according to the manufacture's directions.
  2. Whisk together the flour, cornmeal, baking powder, soda, and salt.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk, egg, and melted butter.
  4. Whisk the wet ingredients together until combined and then fold the dry ingredients into the wet ingredients.
  5. Fold in the shredded cheddar cheese.
  6. Measure the batter and cook according to the waffle iron's manufacture directions.
  7. For the salsa: Combine the tomatoes, cilantro, chives, and lime juice in a bowl. Season with salt and pepper.
  8. If making the greek yogurt sauce: Use a fork to whip the cumin into the greek yogurt and add a touch of pepper.
  9. Top the waffles with salsa and the spiced yogurt and serve!

 

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

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15 Comments

  1. Reply

    Magali

    November 3, 2014

    Looks yummy !

    Magali

    http://www.uniklook.com

  2. Reply

    Grace

    November 3, 2014

    November, a lovely month to find yourself. Your pictures are beautiful and these cheddar cornmeal waffles look amazing!

  3. Reply

    Katrina @ Warm Vanilla Sugar

    November 3, 2014

    How flipping gorgeous is this?! Such a beautiful breakfast!

  4. Reply

    Amanda

    November 3, 2014

    such awesome moments you captured. we’ve been lucky to have such a nice fall here in Minnesota too. makes the thought of winter a little easier. and these waffles! another reason why i must by a waffle iron. they’d be perfect to serve for brunch with the girls.

  5. Reply

    Kathryn

    November 3, 2014

    I’m so with you. Who on earth let it get to November?! Love the images that you shared though, so beautiful and peaceful.

  6. Reply

    Ksenia @ At the Immigrant's Table

    November 3, 2014

    Your last two months have been scenic alright; Stunning, in fact. I love the idea of utilizing green tomatoes in a fresh salsa. Though I am a big fan of pickled green tomatoes, truly tasting their acidic, fresh essence is also welcome.

  7. Reply

    Jessi G

    November 3, 2014

    wow! Just wow! New follower just because this post is so awesome. It basically sums up fall!

  8. Reply

    kristie {birch and wild}

    November 3, 2014

    You still had tomatoes?! You must live somewhere warm 🙂 This looks like a perfect breakfast to serve weekend guest.

  9. Reply

    Cindy Swain (@italicanakitchn)

    November 11, 2014

    Your photos are absolutely stunning! Although a busy 2 months, it looks like you had an amazing time! (P.S. I’m bookmarking this for when tomatoes are back in season here in Italy. I have got to make this recipe. Yum!)

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