Sunday, July 31, 2016

Sweet Corn Waffles with Blueberry-Maple Syrup

If there's one motto for our family, it might just be "waffles are always a good idea."  They are our lunch of choice on Sundays after church, and we have them fairly often for dinner as well.  Ironically, we rarely eat them for breakfast, but that's neither here nor there.  Anyway, if we are having waffles for dinner, I like to mix up the flavors, and experiment with different combinations.  One favorite of the summer has been zucchini waffles (recipe coming soon!), and these corn waffles with blueberry syrup were a hit as well.

My only issue with having waffles or pancakes for dinner is that oftentimes you're basically just having dessert for dinner… which, I mean, I'd be lying if I said I didn't like that.  But every now and then I do try and behave like a responsible parent and feed my children nutritious meals.  These waffles are definitely a little healthier since they have very little added sugar, and you're getting a serving of corn and blueberries in each waffle as well.

Until a few years ago, I probably would have turned up my nose at the combo of blueberries and corn, but now I embrace the motto of "if it grows together, it goes together," and I'm basically just like "gimme all the corn and blueberries now."  This chicken salad is amazing, blueberry cornbread is my favorite, and these waffles are the bomb.   I like serving these with a simple fruit salad on the side, along with either bacon or chicken sausage to round it all out.   We have Meatless Mondays, Taco Tuesdays, and Thirsty Thursdays… so shall we start a trend with Waffle Wednesdays?  Make it happen!

Sweet Corn Waffles with Blueberry-Maple Syrup
adapted from How to Cook Everything Fast, by Mark Bittman
serves 4-6, depending on the size of your waffle iron

  • 2 cups all-purpose flour (or 1 cup all-purpose flour + 1 cup whole wheat flour)
  • 1 Tbs baking powder 
  • 1/4 tsp kosher salt
  • 1 Tbs sugar
  • 2 eggs
  • 3 Tbs melted butter
  • 1 cup buttermilk
  • 1 cup fresh corn kernels
  • 1/2 cup fresh blueberries
  • 3/4 cup maple syrup
Preheat the oven to 200 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

In another bowl, combine the eggs, 2 tablespoons of butter, and buttermilk, whisking until well-mixed

Gently stir the wet ingredients into the dry ingredients using a wooden spoon, stirring until just combined.  The batter will still be thick and lumpy.  Fold in the corn kernels.

Follow the directions on your waffle iron to cook the waffles.  As they are finished, place them in the preheated oven to keep warm as you cook the rest.

Meanwhile, melt the remaining tablespoon of butter in a skillet set over medium heat.  Add the blueberries and cook, stirring often, until they begin to soften and give up their juice.  Add the maple syrup and cook until heated through.  Remove from heat and cover to keep warm.

Serve the waffles warm, with the blueberry syrup and more butter, if desired.


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