• 2 Ratings

Cornmeal Waffles with Blueberry Compote



  • In a large bowl combine flour, cornmeal, brown sugar, baking powder, and salt.

  • 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).

  • 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.

  • 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.


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.


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.

Nutrition Facts (Cornmeal Waffles with Blueberry Compote)

204 calories; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 54 mg cholesterol; 176 mg sodium. 181 mg potassium; 31 g carbohydrates; 2 g fiber; 13 g sugar; 5 g protein; 0 g trans fatty acid; 146 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Blueberry Compote



  • 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.



2 Ratings
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