Cornmeal Waffles with Blackberry Compote

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the waffles:

  • 1 cup all-purpose flour
  • 1 cup yellow stone ground cornmeal
  • 2 teaspoons bakding powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs slightly beaten
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter melted and slightly cooled

For the Blackberry Compote:

  • 16 ounces fresh or frozen blackberries
  • 2 tablespoons sugar
  • 1 tablespoon water if using fresh berries


  1. Preheat your waffle iron.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Serve waffles with blackberry compote and whipped cream, if desired.
  7. Note-the waffles freeze well. Place cooled waffles in a freezer bag and freeze. To reheat, place waffles in the toaster.