Buttermilk Corn Waffle with Berry Syrup
- Level: Easy
- Yield: About 8 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 427
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 33
- Protein
- 6
- Cholesterol
- 94
- Sodium
- 430
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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
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.