Get ready to step up your waffle game with this one! This recipe is a staple for my waffle iron. Mostly because the cornmeal delivers a light crunch that no other grain can do for a waffle. If you like a good crisp texture, adding in a medium ground cornmeal makes all the difference in the world.
Not only does cornmeal add texture, it also gives a slightly sweet and nutty flavor that basic waffles just don’t have. Don’t get me wrong, I love a good traditional waffle. We’re a waffle house through and through, and we don’t hate on any kind of waffle. But there is something exciting about this one.
I love to play with different types of flours and grains whenever possible. Not only do they provide nutrients and fiber, they offer a little more when it comes to flavor. Rye flour has a mild nutty and malty flavor and oat flour is…well, oaty (not a word, but that’s the the best taste descriptor coming to mind). If you can’t find or are not able to use these flours, then sub in a whole wheat flour, or you could try all purpose flour (though I have not tested it in this recipe).
Cornmeal waffles are great to make savory or sweet. This recipe is slightly on the sweeter side, especially if you top with syrups, jams or fruit. Blueberries seemed like the obvious choice for this recipe because SUMMER! Also because cornmeal and blueberries go together like PB&J. I love the specks of juicy color throughout this golden waffle and the subtle sweet burst of blueberry in each bite.
Another amazing thing about waffles, is how well they freeze and reheat. I usually make a bigger batch than what is needed for our house of two. I put the leftover waffles in freezer bags and just reheat in a toaster or toaster oven for an quick and easy weekday breakfast. I like to spread on some nut butter and fruit for a satisfying meal. You could also try other toppings like cream cheese, ricotta, applesauce or pear butter, honey, yogurt, granola, chopped nuts, jams, fruit options galore, any combo of the aforementioned and really anything you like for a fast weekday jump start!
Put this recipe in your pocket for the next time you want to start your morning with a cup of coffee (or tea or whatever) and a home filled with the aroma of breakfast waffles. And get ready to rev up your waffle iron, cause this tasty stack of golden deliciousness surely will not disappoint!
Crisp Blueberry Cornmeal Waffles
- Yield: About 10 Belgian Waffles 1x
- Category: Breakfast
Description
These waffles were made for summer weekend mornings! If you love a good warm crisp waffle, then cornmeal is your answer. So much texture in each delicious bite!
Ingredients
Wet Ingredients:
3 c. milk
1/4 c. maple syrup
2 eggs
6 Tbsp. canola oil
Dry Ingredients:
2 c. medium grind cornmeal
1 c. rye flour
1 c. oat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. fresh blueberries
Instructions
In a medium bowl, whisk together the milk, syrup, eggs and oil. In a separate large bowl, mix the cornmeal, flours, baking powder, baking soda, cinnamon and salt. Combine the wet and dry ingredients through the salt, and mix until no large clumps remain, but do not over stir. Fold in the blueberries. Let batter sit for about 10 minutes to allow the grains to absorb the liquid and soften.
Preheat your waffle iron. Cook according to your waffle iron’s instructions. Be sure to coat iron with nonstick cooking spray or melted butter. The blueberries will stick otherwise. Serve warm with fruit, warm maple syrup or toppings of your choice. Enjoy!
Notes
If you aren’t able to find or use rye or oat flour, sub in whole wheat flour or white whole wheat flour.
The blueberries stick very easily, so make sure not to skip greasing your waffle iron with non-stick spray or butter.
To keep your waffles warm and crisp, keep them on a cooling rack in a preheated 250 degree oven as they come out of the waffle iron while making the remaining batter. Take care not to leave them in the oven too long. Too much heat from the oven may dry out and overcook the waffles.
Keywords: blueberry, cornmeal, waffle, maple syrup, summer, breakfast, brunch
