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Prep Time
30 Min
Cook Time
15 Min
  Spice Level   
2.5 of 5





Cornbread Waffles

1 cup buttermilk

2 large eggs

1 cup all-purpose flour

½ cup cornmeal

½ cup cornstarch

¼ cup sugar

2 tsp baking powder

1 tsp salt

1 ½ cups frozen corn kernels

½ cup chopped basil

6 oz Havarti cheese, shredded and divided 


Corn Hash

6 strips of bacon, cut into thin strips

1 cup frozen corn

¼ diced red onion 

½ diced red bell pepper 

1 diced jalapeno 

2 tbsp diced radish

1 cup kale, chopped 

1 ½ tbsp Pretty Thai® Tiger Smirk Sauce

Salt and pepper 


Tomato Gravy

1 can crushed tomatoes

¼ cup Pretty Thai® Muay Thai Sauce 

2 tbsp flour

2 tbsp butter

Salt and Pepper


Poached egg

Born Free Eggs

1 tsp vinegar



Start by mixing the waffle batter. First, whisk together the buttermilk and eggs in a medium bowl. In a large bowl, combine the flour. cornmeal, cornstarch, sugar, baking powder, and salt. Stir in the corn kernels, basil, and half of the cheese. Add in the buttermilk mixture and mix until just combined. It’s okay if there are some lumps. Let the batter sit for 15-20 minutes. 


Meanwhile, prepare the corn hash. In a large sauté pan add in the cut bacon. Cook on medium high until the bacon becomes brown and crispy. Next add in the red onion, red bell pepper, jalapenos, diced radish, and corn. Cook for 3 more minutes. Add the chopped kale and Pretty
Thai® Tiger Smirk Sauce, and salt & pepper. Sauté another 30 seconds to 1 minute until the kale has wilted. Remove from the heat. Add salt and pepper to taste and set aside.


Preheat your waffle iron. While that is preheating, prepare your water for the poached eggs. Bring a large pot of water to a boil, and then reduce the heat to low. You want to water just below a simmer (at or just under 185˚F). 


Add your waffle batter to the waffle iron and sprinkle Havarti cheese around the edges of the waffle. Close the iron and cook until desired doneness. Repeat until all the waffle batter is gone. You can keep the waffles warm in the oven set to 200˚F.  


To make the tomato gravy, in a medium sauté pan, make a blonde roux with the butter and flour. Stir in the can of crushed tomatoes and the Pretty Thai® Muay Thai Sauce. Add half a can of water and simmer for 2 minutes. Add more water if it becomes too thick. Add salt and pepper to taste. Turn off the heat and set aside. 


Finally prepare your poached egg. Place a fine mesh sieve over a small bowl. Let the liquidy whites run off (these are what causes the wispies). Transfer the egg to a small ramekin. To the pot of simmering water, add a tablespoon of vinegar and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and cook for 3 minutes. Remove with a slotted spoon and dab excess water with a paper towel. 


To assemble, place the cornbread waffle onto a plate, top with the corn hash and poached egg, and smother it with tomato gravy!

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