Cornmeal Waffles with Blueberry Compote

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  • Makes: 8 servings
  • Serving Size: 1/2 of a 6-inch square waffle and 3 tablespoons compote
  • Start to Finish: 25 mins

Cornmeal Waffles with Blueberry Compote

Directions

  1. In a large bowl combine flour, cornmeal, brown sugar, baking powder, and salt.
  2. In a medium bowl combine buttermilk, milk, egg yolks, oil, and vanilla. Whisk to combine. Whisk buttermilk mixture into flour mixture just until combined (do not overmix).
  3. In a large bowl beat egg whites with an electric mixer on medium-high speed until soft peaks form. Fold egg whites gently into batter.
  4. Coat a waffle baker with cooking spray; heat according to the manufacturer's directions. Pour about 3/4 cup batter into grids of the waffle baker.** Close lid quickly; do not open until done. Bake according to manufacturer's directions. Repeat with remaining batter. Serve warm with Blueberry Compote, and if desired, fresh berries.

From the Test Kitchen

*Tip

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

**Tip

If using a 6-inch round waffle iron, use 1/2 cup batter per waffle and serve three quarters of a round waffle per serving.

Blueberry Compote

Directions

  1. In a medium saucepan bring apple juice and lemon juice to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until reduced by half. Stir in fresh blueberries, lemon peel, and cinnamon. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more. Makes 1-2/3 cups.
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Nutrition Facts (Cornmeal Waffles with Blueberry Compote)

  • Per serving:
  • 204 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 54 mg chol. ,
  • 176 mg sodium ,
  • 31 g carb. ,
  • 2 g fiber ,
  • 13 g sugar ,
  • 5 g pro.
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