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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Buttermilk Corn Waffle with Berry Syrup
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: About 8 waffles
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Berry Syrup:
Waffle Batter:
Directions
Special equipment:
Waffle iron- 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.
