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Crispy Cheese & Pickle Cornmeal Waffle



– Sliced Real California cheese (Mozzarella, Provolone, Havarti, Pepper Jack) – Pickle slices – Jiffy corn bread mix – 1/3 cup Real California milk, plus extra splash to thin out batter – 1 Egg – Cooking oil spray – Yellow mustard for dipping Special Equipment: – Mini Waffle Iron (e.g., Dash) :Caffle, Egg, Pickle, Monterey Jack, Provolone, Havarti, Pepper Jack, Breakfast Sandwich
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Prepare the corn bread mix using instructions on the box: mix together the cornmeal, 1 egg and 1/3 cup milk. Add a little extra milk to thin out the batter for better waffle results.

Pat pickle slices with a paper towel to absorb excess liquid.

Plug in your mini waffle iron and let it get hot. Spray the iron with cooking oil.

Place one slice of cheese down followed by about 1/8 of a cup of cornmeal mix, about 4 sliced pickles and another slice of cheese. Pull the waffle iron lid down and let it cook for about 1 1/2-2 minutes or until the cheese is crispy on the outside. Have patience, if you try to open it too early, it will separate.

The fun thing about this snack is that it can be customized to your preference. Try different kinds of sliced cheeses, or if you prefer more cornmeal flavor, swap the order of the cradle to cornmeal, cheese, pickles, cornmeal.

If you don’t have a waffle maker you can make this like a savory pancake but you will need to flip to crisp up/cook the top.

Try with mustard for an extra flavor bomb!

Recipe and image by Jessica Lawrenz / @mongermoldandmilk