Last year (how crazy is that to say!?) for #WaffleWeek I made these Buttermilk Cornbread Waffles. I actually made them twice in back to back weeks. The first time I made them my husband was on a work trip and just knew I had to make them again once he returned. They’re so delicious, they’re something a little different, and they’re quite versatile.

So naturally, I had to make them yet again. But with a twist. Mainly due to ingredient shortages. And it might be even better – though harder to bend in the savory direction.

The new version works best drizzled with honey and served with fresh blackberries.

This recipe will make 6-8 waffles.

Blackberry Cornmeal Waffles

Ingredients:

• 1/2 C flour
• 1/2 C cornmeal
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs, separated
• 1 container (5.3 oz) blackberry Greek yogurt
• 1/2 C buttermilk
• 1/8 C canola oil

Steps:

1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
2. In another bowl, whisk together the egg yolks, yogurt, buttermilk, and canola oil.
3. Combine wet ingredients into dry.
4. Beat the egg whites with a hand mixer until stiff peaks form. Gently fold into the waffle batter.
5. Pour batter into greased waffle iron and cook until golden. Serve with drizzle of sweet honey and fresh berries.