Zucchini Cornbread Waffle Topped with Pulled Pork
Serve this yummy and unexpected savory meal at your next family dinner night!
Breakfast for dinner takes on a whole new meaning. Get everyone in the family excited for a healthy dinner with this savory meal. Kids will adore the fun animal-shaped waffles, while Mom and Dad will love sneaking in some nutritious foods (zucchini and corn!). Steer clear of sugary toppings, opt for yummy and easy-to-make, pulled pork, instead.
Zucchini Cornbread Waffle Topped with Pulled Pork
For the waffles
1 3/4 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1/2 cup cornmeal
2 1/4 cups milk
8 tablespoons butter, melted
1/2 cup corn kernels (fresh or frozen)
1/2 cup zucchini
Combine dry ingredients (cornmeal, baking powder, baking soda, flour, salt, and sugar) with whisk.
Whisk in milk and melted butter. Then, stir in corn and zucchini.
Pour 1/4 cup of batter into the animal-shaped waffle iron.
Cook until crisp and golden. This batter will take a little longer than regular batter.
For the pulled pork
2 pounds pork tenderloin (we used Boston butt)
1 can or bottle of root beer
Barbecue sauce
Salt
Pepper
Place pork in a large slow cooker or dutch oven, season with salt and pepper, and pour root beer over the top. Cover with lid. Cook on medium heat for 4 hours, or until pork reaches 160 degrees F and can be shredded with a fork.
Tip! Check out our selection of slow cookers that are equipped with a temperature probe, which can be programmed to automatically shut off when a desired temperature is reached, so your food doesn't become overcooked or dry out.
Spoon a heaping serving of pulled pork onto the waffle, then top with sour cream, shredded cheddar cheese, and chopped shallots.
Love what you're seeing? Check out two more clever waffle recipes:
Waffle Iron Croque Madame
Falafel Waffle
