Cornmeal Waffles With Blackberry Compote

• FOR THE COMPOTE:
• 2 cups Blackberries
• 1/4 cups Sugar
• 1 pinch Salt
• 1 teaspoon Cornstarch
• 1 teaspoon Lemon Juice
• FOR THE WAFFLES:
• 3/4 cups Stone-ground Yellow Cornmeal
• 1/2 cups Flour
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Milk
• 1 whole Large Egg
• 1/4 cups Unsalted Butter, Melted, Plus More For Greasing Pan

1. For compote, combine berries, sugar and salt in a small saucepan. Turn heat to medium. Stir occasionally until berries release juices and mixture starts to bubble, about 3-5 minutes. Increase heat to medium-high and boil 5-6 minutes or until berries are softened and juices begin to thicken. Dissolve cornstarch in lemon juice and add to pan. Stir to combine and allow to thicken for 1 minute. Keep warm.
2. For waffles, combine cornmeal, flour, sugar, baking powder and salt in a large bowl. Combine milk, egg and butter in another bowl. Add wet ingredients to dry ingredients, stirring just to combine. Do not over-mix. Allow batter to rest for 5-10 minutes.
3. Meanwhile, heat waffle iron. Grease iron, ladle in batter and cook according to manufacturer's directions. For my iron, I scoop about 1/2 cup batter per waffle. Repeat process with remaining batter. Serve waffles with blackberry compote, and whipped cream or a drizzle of maple syrup, if desired. Enjoy.

blackberries, ubc, salt, cornstarch, lemon juice, stoneground yellow cornmeal, flour, sugar, baking powder, salt, milk, egg, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/cornmeal-waffles-with-blackberry-compote/ (may not work)