Whole buttermilk is the key to fluffy, tender cornmeal waffles. For an even quicker a.m. meal, make the batter the night before.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Photography: Hector Manuel Sanchez; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

total:
20 mins
Yield:
Serves 4 (serving size: 2 waffles and about 2 tbsp. compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring blueberries, 2 tablespoons sugar, and 1 tablespoon water to a simmer in a small saucepan over medium-high; cook 8 minutes or until thickened. Stir in basil.

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  • Heat waffle iron to medium-high. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and baking powder in a bowl. Combine remaining 1 tablespoon sugar, buttermilk, and eggs in a bowl. Add flour mixture to buttermilk mixture, stirring until just combined.

  • Coat waffle iron with cooking spray. Spoon 1/3 cup batter per waffle onto iron. Cook 4 minutes or until lightly browned; repeat with remaining batter. Serve with compote.

Nutrition Facts

305 calories; fat 6.7g; saturated fat 2.7g; mono fat 1.9g; poly fat 1.1g; protein 11g; carbohydrates 50g; fiber 5g; cholesterol 103mg; iron 3mg; sodium 385mg; calcium 274mg; sugars 18g; added sugar 9g.
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