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


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

Recipe Summary test

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


Ingredient Checklist


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.

  • 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.