Andouille Stuffed Cornbread Waffle with Chipotle Syrup
Servings
Prep Time
Cook Time
Andouille Stuffed Cornbread Waffle with Chipotle Syrup
Ingredients
-
1/2
package
(13.5 oz.) Johnsonville® Andouille Split Rope Sausage
-
1
cup
spinach, chopped
-
1 1/4
cup
flour
-
1 1/4
cup
cornmeal
-
1/2
teaspoon
ground chipotle pepper
-
1
teaspoon
kosher salt
-
2
cups
milk
-
3
tablespoon
oil
-
2
eggs
-
1
cup
shredded sharp cheddar
-
1
chipotle pepper in adobo sauce
-
1/4
cup
pure maple syrup
Directions
Quarter andouille lengthwise and cut ½ inch long.
Mince the chipotle pepper and stir into the maple syrup. Set aside.
Mix together the flour, cornmeal, ground chipotle pepper, and salt.
In another bowl mix milk, oil, and eggs. Then add to the dry ingredients.
Fold in cheese.
Pour ¾ cup batter onto preheated waffle maker and spread out with spatula.
Evenly sprinkle ½ cup of spinach, then add half of the andouille sausage.
Pour another ¾ cup batter over the sausage. Close lid and cook 4-5 minutes.
Waffle makers vary by size and watts. You may have to adjust recipe for your waffle maker.
