Description
These cornmeal waffles have an interesting texture and flavor, which is complimented well by the tangy, blackberry compote.
Ingredients
Scale
Blackberry compote:
- 2 cups blackberries
- ¼ cup sugar
- Pinch of salt
- 1 tsp cornstarch
- 1 tsp lemon juice
Waffles:
- ¾ cup stone ground yellow corn meal
- ½ cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup milk
- ¼ cup unsalted butter, melted plus additional for greasing waffle iron
Instructions
- Make compote: Combine berries, sugar and salt in a small saucepan. Turn heat to medium. Stir occasionally until berries release juices and mixture starts to bubble, about 3-5 minutes. Increase heat to medium-high and boil 5-6 minutes or until berries are softened and juices begin to thicken. Dissolve cornstarch in lemon juice and add to pan. Stir to combine and allow to thicken for 1 minute. Keep warm.
- Make batter: Combine flours, sugar, baking powder and salt in a large bowl. Combine milk, egg and butter in another bowl. Add wet ingredients to dry ingredients, stirring just to combine. Do not over-mix. Allow batter to rest for 5-10 minutes.
- Cook waffles & serve: Heat waffle iron. Grease iron, ladle in batter and cook according to manufacturer’s directions. For my iron, I scoop about ½ cup batter per waffle. Repeat process with remaining batter. Serve waffles with blackberry compote and a pat of softened butter, if desired. Enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 waffle with compote
- Calories: 327
- Sugar: 17g
- Sodium: 308mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 49g
- Protein: 7g