Cornmeal waffles with blueberry compote

We already told you how easy it is to make waffles at home. We left you a post about it with a basic recipe here .

Today we propose another easy waffle recipe, but this time based on corn flour (which you can replace with gluten-free flour to make gluten-free waffles). We suggest you accompany it with a blueberry jam that adds contrast and flavor. Delicious waffles for breakfast!

To make them, there's nothing better than the Nordic Ware waffle maker , suitable for vitroceramic and gas, which distributes heat evenly and produces perfect waffles. Are you up for it?

Ingredients

For the waffles :

• 3/4 cup finely ground corn flour
• 1 cup all-purpose flour (you can substitute gluten-free flour if you prefer)
• 1 tablespoon maple syrup
• 2 teaspoons baking powder (yeast)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 egg at room temperature
• 1 cup buttermilk at room temperature
• 5 tablespoons melted butter

• 225 gr frozen or fresh blueberries
• ¾ cup beer (a citrus IPA or sour ale is best)
• ½ cup sugar, less if the berries are sweet

Nordic Ware Waffle Maker

Preparation

We prepare the waffles:

1. Mix together the cornmeal, flour, maple syrup, baking powder, baking soda and salt.
2. In another bowl, beat the eggs with the buttermilk and butter, and when well combined, add the dry ingredients mixed previously. Do not mix too much, small lumps should be visible.
3. Let the batter rest for 15 minutes. During the last 3 minutes of this resting period, preheat both plates of your Nordic Ware waffle maker to medium heat.
4. Brush waffle iron with butter, vegetable oil or release spray. Pour batter into center of iron and cook 3-4 minutes total, rotating waffle iron halfway through cooking time so both sides of cookies brown evenly.
5. Repeat the process with the remaining dough.

We prepare the compote:

1. Combine all ingredients in a small saucepan or pot and bring to a boil.
2. Start on medium heat, but when you see that it is starting to get hot, reduce the heat to low and cook for 20 minutes or until the liquid is reduced by half and thickens (keep in mind, however, that it will be thicker as it cools).
3. Serve a spoonful of the hot or room temperature compote over fresh cornmeal waffles. You'll love it!