Posted on by Lia Fireheart

Cornmeal Waffles

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Cornmeal Waffles with Blueberry Compote

Ingredients

  • Waffles

  • 1 cup flour

  • 3/4 cup cornmeal

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 3/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 1/2 cups buttermilk (I used 1 1/2 cups of oat milk + 1 1/2 teaspoons of apple cider vinegar)

  • 16 tablespoons unsalted butter, melted

  • 3 large eggs, well beaten

  • Blueberry Compote

  • 2 cups frozen blueberries

  • 3 tablespoons Grand Marnier or water

  • 1/4 cup sugar

  • 2 teaspoons lemon juice

Directions

  • Waffles
  • Heat the waffle iron.
  • Combine the flour, cornmeal, baking powder, sugar, salt and baking soda. In another bowl, combine the buttermilk, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until combined. The batter will be lumpy.
  • Spoon 1/2 cup of batter (or different amount according to your waffle iron’s instructions–mine takes 2 cups) into the hot waffle maker. Close the lid and bake until the waffle is golden.
  • Serve with blueberry compote.
  • Blueberry Compote
  • Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Notes