Fully Loaded Waffled ‘Crack’ Grits

Fully Loaded Waffled ‘Crack’ Grits | Country Music Videos

Country Rebel Kitchen


What do biscuits and gravy, sweet potato pie and grits have in common? Of course, they’re all popular southern foods. But, only one of these foods have sparked a great debate over the proper way it is to be prepared and eaten.

Grits. The corn-based porridge has been a staple of many southern meals for centuries, but is there a right and wrong way to serve the dish? Some prefer eating if for breakfast with butter and sugar. Others prefer stirring in some cheese and serving it alongside dinner.

Whatever your preference, we whole-heartedly believe that there’s no wrong way to eat grits. There is only good, better and best ways!

We at Country Rebel have been busy in the kitchen developing our own grits creations and the recipe below stood out as one of our favorites! We’re certain that you’ll agree that anything full of cheese and bacon is sure to be worth making….and eating….again and again!

2 cups prepared grits, cooled
1 egg
3/4 cup shredded sharp cheddar cheese
2 oz. diced Velveeta
6 slices bacon, cooked and crumbled
1 green onion, finely diced
1/2 cup sour cream
2 Tablespoons milk
1 Tablespoon dry ranch dressing mix


Prepare grits according to package directions.

Preheat waffle iron to medium/high heat.

In a medium bowl, stir together grits, eggs, cheddar cheese, Velveeta , bacon, and green onion. Place about 1/3 cup mixture onto preheated waffle iron. Close and cook for 6 to 8 minutes or until center of waffles are set. Repeat with remaining batter. (NOTE: Waffles will be soft when first removed from the iron. Allow to cool slightly before serving.)

In a small bowl, whisk together sour cream, milk and ranch dressing mix until smooth.

To serve, dunk waffles in ranch dressing and top with additional crumbled bacon and green onions, if desired. ENJOY!

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