Corn Waffles with Blueberry Syrup

2011 Cooking Channel, LLC. All rights reserved.
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 to 8 waffles and 3 cups syrup
LEVEL: Easy

ingredients

BLUEBERRY SYRUP:
    WAFFLES:
    • 3 tablespoons unsalted butter
    • 3/4 cup finely ground white cornmeal
    • 3/4 cup all-purpose flour
    • 1/4 cup sugar
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon fine salt
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon allspice
    • 1 large ear corn, shucked
    • 1 1/4 cups buttermilk, at room temperature
    • 2 large eggs, separated and at room temperature
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    Directions

    For the blueberry syrup: Combine the blueberries, honey, butter and lemon juice in a medium saucepan. Bring to a simmer over medium heat and cook until the berries begin to burst and the sauce thickens slightly, about 5 minutes. Set aside.

    For the waffles: Preheat a waffle iron. Melt the butter in a small skillet over medium-high heat, swirling the pan until lightly brown and nutty, about 4 minutes. Set aside to cool slightly.

    Whisk the cornmeal, flour, 2 tablespoons of the sugar, baking powder, salt, baking soda and allspice in a large bowl.

    Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices. Discard the cobs or save for making a broth. Blend the corn, buttermilk, melted butter and egg yolks in a mini-food processor.

    Lightly stir the buttermilk-and-corn mixture into the dry ingredients.

    In another bowl, whip the egg whites until they hold loose soft peaks. Sprinkle the remaining 2 tablespoons of sugar over the whites and beat until they hold a soft peak. Use a rubber spatula to fold about a quarter of the whites into the batter to lighten it. Fold in the remaining egg whites.

    Cook the waffles according to waffle iron directions. Warm blueberry syrup in the saucepan over low heat if necessary. Serve with warm blueberry syrup.

    Serves: 8 (8 waffles with syrup); Calories:304; Total Fat: 11 grams; Saturated Fat: 6 grams; Protein: 6 grams; Total carbohydrates: 48 grams; Sugar: 25 grams; Fiber: 3 grams; Cholesterol: 77 milligrams; Sodium: 269milligrams

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    • on June 20, 2012

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      The recipe was somewhat labor intensive. Must use a small saucepan, medium saucepan, mixer and food processor. Room temperature eggs and buttermilk so you must plan ahead. The taste was worth the work. I adore waffles but they are often too sweet to start and then add syrup. So, these are great not too sweet and the texture of the cornmeal gives a nice crunch. The blueberry syrup is watery but good again not too sweet. Next time I make them I will cut out a tablespoon of sugar in the pancake mix and the egg whites.

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