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