A summery combination of corn and berries make these rich, crispy-edged corn waffles stand out. They would easily work as savory treats, too, topped with a crab cake or fried shrimp and drizzled with remoulade sauce.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | About 8 waffles |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | About 8 waffles |
Ingredients
- 1 cup blackberries
- 1 cup blueberries
- 1 cup pure maple syrup
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1 ear corn, kernels removed
- 1 1/2 cups buttermilk
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 sticks unsalted butter, melted, plus more for brushing waffle iron
Instructions
- For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
- For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it’s ok if there aren’t any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it’s ok if there are lumps).
- Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
- Drizzle each waffle with berry syrup.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 427 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 6 g |
| Cholesterol | 94 mg |
| Sodium | 430 mg |
| Serving Size | 1 of 8 servings |
| Calories | 427 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 6 g |
| Cholesterol | 94 mg |
| Sodium | 430 mg |
Reviews
I used the recipe to make Chicken & Waffles and served them with sauteed cinnamon apples. Totally fantastic!
The corn waffles are also good under chili or pinto beans…..