Buttermilk Corn Waffle with Berry Syrup
- 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
- 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.
blackberries, blueberries, maple syrup, flour, cornmeal, sugar, baking powder, baking soda, ground cinnamon, salt, corn, buttermilk, vanilla, eggs, butter, waffle iron
Taken from www.foodnetwork.com/recipes/food-network-kitchens/buttermilk-corn-waffle-with-berry-syrup-recipe.html (may not work)