Light and fluffy cornmeal waffles served with warm blackberry compote and whipped cream. These waffles freeze well so make sure you put a few in the freezer for a rainy day!
For the waffles:
1cupyellow stone ground cornmeal
2large eggsslightly beaten
4tablespoonsunsalted buttermelted and slightly cooled
For the Blackberry Compote:
16ouncesfresh or frozen blackberries
1tablespoonwaterif using fresh berries
Preheat your waffle iron.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a medium bowl, combine the buttermilk, eggs, honey, and vanilla extract. Pour the liquid ingredients over the dry ingredients and stir until the ingredients are just combined. Stir in the melted butter.
Grease the hot waffle iron with nonstick cooking spray. Spoon out 1/2 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp.
In the meantime, make the blackberry compote. In a small saucepan, place blackberries, sugar, and 1 tablespoon water (if using fresh berries). Cook over medium high heat, stirring occasionally, until the berries become soft and juicy, about 4 to 5 minutes. Remove from heat.
Serve waffles with blackberry compote and whipped cream, if desired.
Note-the waffles freeze well. Place cooled waffles in a freezer bag and freeze. To reheat, place waffles in the toaster.