Cornmeal Waffles With Blackberry Syrup Recipes

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BUTTERMILK CORN WAFFLE WITH BERRY SYRUP



Buttermilk Corn Waffle with Berry Syrup image

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.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield About 8 waffles

Number Of Ingredients 15

1 cup blackberries
1 cup blueberries
1 cup pure maple syrup
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

Steps:

  • 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.

CORNMEAL WAFFLES



Cornmeal Waffles image

These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.

Provided by DOE2

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 cup whole wheat flour
1 ½ cups cornmeal
2 ½ tablespoons white sugar
2 tablespoons baking powder
¾ teaspoon baking soda
4 egg whites
1 ¾ cups nonfat buttermilk

Steps:

  • Preheat a waffle iron, and coat with cooking spray.
  • In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
  • Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g

CORNMEAL WAFFLES WITH BANANA BOURBON SYRUP



Cornmeal Waffles With Banana Bourbon Syrup image

Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites. If you'd prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour. The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert. If you do go that route, a scoop of vanilla ice cream or whipped cream would not be amiss. Or serve the waffles with some butter, sliced bananas and a drizzle of plain maple syrup for a simple but satisfying breakfast.

Provided by Melissa Clark

Categories     breakfast, brunch, dessert, main course

Time 35m

Yield About 10 waffles

Number Of Ingredients 14

7 tablespoons unsalted butter, more for waffle iron
1 large ripe banana, peeled and sliced into 1/2-inch-thick rounds
2 tablespoons bourbon
1/2 cup maple syrup
50 grams toasted chopped pecans (1/2 cup), optional
160 grams all-purpose flour (1 1/4 cups)
100 grams finely ground cornmeal (3/4 cup)
15 grams sugar (1 tablespoon)
8 grams baking powder (1 teaspoon)
5 grams fine sea salt (1 teaspoon)
3 grams baking soda (1/2 teaspoon)
1 cup sour cream or Greek yogurt
1 cup whole milk
4 large eggs, separated

Steps:

  • Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
  • In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
  • Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
  • In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
  • Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 323 milligrams, Sugar 15 grams, TransFat 0 grams

CORN WAFFLES WITH STRAWBERRY SYRUP



Corn Waffles with Strawberry Syrup image

Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

Provided by Amelia Rampe

Categories     Bon Appétit     Waffle     Breakfast     Strawberry     Corn     Egg     Buttermilk     Vanilla     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 13

3/4 cup agave nectar, preferably blue
1 pound strawberries, hulled, sliced lengthwise, divided
1 teaspoon kosher salt, plus more
1 cup all-purpose flour
1 cup fine stone-ground yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 ears of corn, husked, kernels grated on the large holes of a box grater (about 1 cup)
2 large eggs, beaten to blend
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, slightly cooled, plus more room temperature for waffle iron

Steps:

  • Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don't want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
  • Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don't worry about any small lumps).
  • Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5-7 minutes. Transfer to wire rack in oven as you go.
  • Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.

CORNMEAL WAFFLES WITH BLACKBERRY SYRUP



Cornmeal Waffles with Blackberry Syrup image

These cornmeal waffles with blackberry syrup are not your typical breakfast waffles. Cornmeal waffles are a little crispier than the standard variety, and the blackberry syrup adds rich, tangy sweetness. The syrup is quite simple to make and is best served warm. Any leftover waffles can be saved in the fridge and reheated in a toaster oven-restoring them to fluffy perfection!

Provided by Vallery Lomas

Categories     main-dish

Time 50m

Yield 4 servings (7 to 8 waffles)

Number Of Ingredients 15

1 cup all-purpose flour (135 grams)
1 cup yellow cornmeal (123 grams)
2 tablespoons light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup full fat buttermilk (236 milliliters)
1 cup sour cream (227 grams)
4 tablespoons unsalted butter, melted (56.5 grams)
2 large eggs
Cooking spray, for greasing
1 cup fresh blackberries (160 grams)
1/2 cup maple syrup (118 milliliters)
1 tablespoon unsalted butter
1 tablespoon lemon juice

Steps:

  • For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
  • Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
  • Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer's instructions. Transfer to a platter or plates.
  • For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.
  • Serve the waffles with the warm blackberry syrup.

CORNMEAL BACON WAFFLES WITH CHEESE SAUCE



Cornmeal Bacon Waffles with Cheese Sauce image

Great for brunch. A nice alternative to sweet waffles, these cornmeal waffles are ironed with a slice of bacon, and served with a creamy cheese sauce.

Provided by juliacooks

Categories     Breakfast and Brunch     Waffle Recipes

Time 20m

Yield 6

Number Of Ingredients 11

2 eggs
1 ¾ cups milk
¼ cup vegetable oil
1 cup all-purpose flour
1 cup cornmeal
2 ½ teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
½ pound thinly sliced bacon
1 (1 pound) loaf processed cheese, cubed
¼ cup milk, or as needed

Steps:

  • Preheat your waffle iron.
  • In a small bowl, mix together the eggs, milk and oil. In a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Make a well in the center, and pour in the milk mixture. Stir until well blended.
  • Pour 1/4 cup batter onto the heated waffle iron. Amount may be different for different irons. Place a strip of raw bacon over the batter across each section of the waffle iron. Close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
  • For the cheese sauce, melt processed cheese in a bowl in the microwave. Gradually stir in milk until you reach your desired thickness. Drizzle cheese sauce over waffles before serving.

Nutrition Facts : Calories 734 calories, Carbohydrate 46.6 g, Cholesterol 154 mg, Fat 48.8 g, Fiber 1.5 g, Protein 26.7 g, SaturatedFat 19.8 g, Sodium 1662 mg, Sugar 12 g

CRISPY CORNMEAL WAFFLES



Crispy Cornmeal Waffles image

Make and share this Crispy Cornmeal Waffles recipe from Food.com.

Provided by P48422

Categories     Breakfast

Time 8m

Yield 6 waffles

Number Of Ingredients 10

4 tablespoons unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1 cup yellow cornmeal (preferably stoneground)
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1/4 cup pure maple syrup
2 large eggs
maple syrup, for topping

Steps:

  • Preheat waffle iron.
  • Set oven on low to keep waffles warm after they are cooked.
  • Mix the dry ingredients together.
  • In another bowl, mix the all the wet ingredients together including the melted butter.
  • Pour the wet into the dry and mix just until they are combined.
  • Lightly spray your waffle iron with non-stick and pour about 1/2 c.
  • batter for each waffle.
  • Cook until browned and crisp.
  • NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.

CORNMEAL WAFFLES WITH BLUEBERRY-ORANGE SYRUP



Cornmeal Waffles With Blueberry-Orange Syrup image

Make and share this Cornmeal Waffles With Blueberry-Orange Syrup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 8 waffles

Number Of Ingredients 12

3/4 lb blueberries (fresh or thawed frozen)
1/4 cup sugar
1 orange, juice of
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
salt, a pinch
1 1/2 cups milk
1 egg, at room temperature, lightly beaten
3 tablespoons unsalted butter, melted (plus butter as needed)

Steps:

  • Syrup: combine the blueberries, sugar, orange juice, and cinnamon in a saucepan; stir well.
  • Bring to a boil, then decrease heat to low and simmer, uncovered, until slightly thickened, about 8 minutes.
  • Remove from heat and set aside.
  • Waffles: preheat a waffle iron.
  • In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
  • In another bowl, beat together the milk, egg, and 2 tablespoons of the melted butter.
  • Pour into the flour mixture and stir until combined.
  • Grease the waffle iron with the remaining 1 tablespoon melted butter.
  • Ladle the batter, about 1/4 cup at a time, onto the waffle iron and cook according to the manufacturer's directions until golden.
  • Transfer the waffles to a plate; keep warm.
  • Repeat with remaining batter, adding more butter if needed.
  • Divide the waffles among individual plates, top with the blueberry-orange syrup and serve.

Nutrition Facts : Calories 234.9, Fat 7.3, SaturatedFat 4.1, Cholesterol 41.1, Sodium 174, Carbohydrate 37.9, Fiber 1.8, Sugar 11.2, Protein 5.3

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From old-mill.com


CORNMEAL-CHIA WAFFLES WITH MAPLE AND BLUEBERRY SYRUP
2021-02-08 Preheat oven to 200°F. Preheat a waffle iron according to manufacturer’s instructions. I use a 4 inch mini waffle maker. Stir together chia seeds and 5 tablespoons water in a small bowl. Set aside to thicken, about 5 minutes. 2. Meanwhile, whisk cornmeal, flour, baking powder, baking soda, and salt in a bowl. 3.
From mycuratedtastes.com


CRISPY CORNMEAL WAFFLES FROM DORIE GREENSPAN - COOKING BY THE …
2015-12-16 Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200°F. Melt the butter; reserve. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, thoroughly combine the buttermilk, maple syrup, and eggs. Pour the liquid ingredients over the ...
From cookingbythebook.com


CORNMEAL PANCAKES WITH BLACKBERRY SYRUP | RECIPE | CORNMEAL …
Oct 31, 2015 - There’s not much in the world that isn’t made better by cornmeal. Oct 31, 2015 - There’s not much in the world that isn’t made better by cornmeal. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.nz


CORNMEAL PANCAKES (WITH BLACKBERRY SYRUP) | TASTY KITCHEN: A …
Not my family’s favorite pancake recipe, but it was good and we liked the texture the cornmeal added. I didn’t make the blackberry syrup so maybe that would have given them 5 mitts. This recipes makes a ton – 4 servings means each person gets about three 4-inch pancakes.
From tastykitchen.com


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