Buttermilk Corn Waffle with Berry Syrup

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.]

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
About 8 waffles
Level:
Easy

Ingredients
  • Berry Syrup:
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup pure maple syrup
  • Waffle Batter:
  • 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
  • Special equipment: waffle iron
Directions
  • 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.

Cook's Note: The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degree F oven until warmed through and crisp.

Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Everyday Celebrations