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Cornbread Waffles with Kimchi & Eggs

I recently redid my kitchen basically because my toaster oven died.

The old girl served me well for three years but it just couldn’t handle my cooking prowess anymore.  My upgrade was exceptionally larger and could no longer go on top of my bitty refrigerator anymore. So I had to buy a new table to fit the new oven. The new island transformed my kitchen from boring to modern and fun. And my new oven came with LOADS of free stuff including baking sheets, a pizza pan, roasting pans, muffin pans, an electric food scale AND a waffle maker! Korean “service” never ceases to amaze me! (service = free stuff!)

I have been pinning waffle recipes like crazy and decided that this weekend was the weekend to break that waffle maker in. I was craving savory and so I settled in on a cornbread waffle recipe to hit the- rainy Saturday brunch -spot.

NOTES: These are best eaten the day you make them but I froze a bunch to toast up and slather with butter later.  I’ve turned these little delights into quite the fused breakfast treat. There are Korean ingredients snuck into them but I’ve also included some alternatives. This recipe makes quite a bunch (over a dozen) if you make them “Leige” style rather than the full size of the grill.

Recipe adapted from The Chic Site!


  • 1 C of cornmeal
  • 1 C of flour
  • 1/4 C of sugar
  • 4 TSP baking powder
  • 1 TSP crushed Korean red pepper (or chili powder)
  • 1 C cream cheese (or your cheese preference)
  • 1/4 C chopped Chinese chives (or green onions)
  • 2 eggs
  • 1 C almond milk
  • 1/4 C vegetable oil
  • 2 additional eggs for scrambling, a large pat of vegan butter, 1 TBS of water, 1/2 cup of chopped cabbage kimchi and some additional chopped chives (for each person)


  • Mix all the dry ingredients into a large bowl. Add all wet ingredients together and mix.
  • Add the wet ingredients to the dry ingredients and don’t over stir.
  • While you are steadily dropped 1/2 cupfulls on your waffle maker and you’re nearing the end, you can scramble your two additional eggs with a TBS of water.
  • In a hot pan, melt the pat of butter then throw in the eggs. Scramble until just done.
  • Plate the waffles, eggs, kimchi and chives.

These would taste amazing: with chili or hearty soup, used as the “bread” in a sandwich, with turkey and gravy leftovers coming soon, as an on-the-go breakfast!

cornbread waffles 004

cornbread waffles 005

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And here’s a little sneak peak at my new table. I’ve got a little deco work to do on/around it still but I love it! Perfection for small apartments!



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