Cornmeal waffles with blueberry compote

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

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

To make them, nothing better than the Nordic Ware waffle iron , suitable for vitro and gas, which distributes the heat evenly and produces perfect waffles. Do you dare with it?

Ingredients

For the waffles :

• 3/4 cup finely ground cornmeal
• 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 of baking soda
• 1 teaspoon salt
• 1 egg at room temperature
• 1 cup buttermilk, at room temperature
• 5 tablespoons melted butter

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

Nordic Ware Waffle Maker

Preparation

Prepare the waffles:

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

We prepare the compote:

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