These were great served with red bean chilli, guacamole, sour cream, spring onions and tabasco!
Ingredients
150g (1 cup) fine cornmeal or polenta
115g (1 cup) grated mature cheddar cheese
1 tsp baking (bicarb) soda
1 tsp salt
1/2 tsp sweet paprika
240g (1 cup) 100% hydration sourdough starter
85g (1/4 cup) honey
120ml (1/2 cup) whole milk
2 large eggs, lightly beaten
55g (1/2 stick, 1/4 cup) butter, softened
Directions
Toss together the cornmeal, grated cheese, baking soda, salt and paprika in a large bowl.
In a second bowl, whisk together the starter, honey, milk, beaten eggs and softened butter until smooth.
Add the cornmeal mixture to the wet ingredients and mix well. Cover with plastic wrap and allow to rest for about 2 hours in the fridge. This will soften the cornmeal as well as develop the flavour.
Heat your waffle maker to medium high, stir the batter well and spoon a couple of heaped tablespoons into each section. Bake the waffles at your preferred heat setting until deep golden brown. About 4 minutes on medium-high was sufficient for me, but it depends on your machine.
These are quite soft if served immediately, but you can keep them warm in an oven heated to 120°C (250°F) and they will crisp up on the outside.
pizzarossa 
I went with waffles this month, too, this month, but MAN – yours look outstanding!! We went a little similar with toppings, too, but, again – I think yours blow mine away! Great job!
Great minds think alike! 😀 Yours are beautiful!
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Yum, I once made cornmeal waffles to eat with chili–but they didn’t have cheese in them!
I am a waffle-junkie these days! 🙂
Awesome! Man, I am going to have to make some cornbread waffles now! They look so delicious! Thanks for joining us again (and no guilt! Life gets crazy sometimes!)
Thanks! I’m determined to be more active 🙂
Forgive me for drooling over the right of your chili more than your waffles! Sounds yumny
Forgiven! 😉
These look amazing, but does the cheese stick to the waffle iron?
Thanks, Mindy. It actually sticks less than sugar waffles do, I guess because of the fat in the cheese. I didn’t need to use anything, but you could give your waffle iron a light coating of non-stick spray or oil, just to be safe.