These savory waffle BLT sandwiches are perfect for brunch and even better for lunch or dinner and incorporating fresh corn and jalapenos you can't go wrong with this
Preheat waffle maker and preheat oven to 200 F
In a mixing bowl mix together the cornbread mix, milk, eggs, jalapenos, cheddar cheese and corn together
Spray the preheated waffle maker with nonstick cooking spray and pour 1/4 cup of batter (this was the measurement in my mini Dash waffle maker) or follow the directions of your waffle maker as to how much batter to use to make a waffle and how long to cook them. If you want to make "mini" waffles like the size I came out with, just use 1/4 cup batter in your maker, it may not have a defined edge but that would still work and look cool
After a few minutes check to see if they are golden and crisp otherwise close the waffle maker again and wait to see when they are crisp to your desired doneness
Place them on a cooling rack on top of a cookie sheet as you make them, uncovered in the oven to keep them all crisp until ready to make the BLT's.
In a small bowl whisk together the honey, Dijon mustard and mayonnaise and spread a small amount onto two waffles and layer some sliced tomatoes, lettuce and bacon and stack the second waffle on top so you have a sandwich, repeat with the rest of the waffles.
Suggested garnish of mini pickles or cherry tomatoes on a pick for that sophisticated restaurant look.
This recipe makes 12 mini 3 1/2 inch waffles