Cornbread Waffles with Blueberry Syrup

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I believe strongly in the power of breakfast.

 jackson pollock waffle

jackson pollock waffle

What in the world expresses your love for someone more than waking them up with a soft waffle studded with fresh corn smothered in blueberry maple syrup?

Probably nothing.  Unless you also make them bacon (I totally did because I'm an overachiever in all things food related.)  Take my advice and make these waffles for all the people you care about and force them to love you.  There's a little-known law of physics that says "For every waffle there is an equal and opposite reciprocation of love."  Thanks, Newton!  He loved waffles.

I will now cease referencing physics because I feel like a fraud.

These waffles may also have the power to extend summer.  I somehow managed to wrangle fresh, farmer's market summer corn into my kitchen and then cook it into a comforting breakfast dish AT THE SAME TIME as an excellent pre-fall drizzle fell and 66-degree day occurred.  48 hours later, the temperature jumped 12 degree.  Coincidence?  Probs not.  Good talk.  

I actually hope that wasn't me because everyone is chugging Pumpkin Spice Lattes and bitching about how un-fallish this weather is.  Whoops.  Waffle power is too strong.

 impending drizzle (weather report or waffle report?  No one knows.)

impending drizzle (weather report or waffle report?  No one knows.)

Anthony Bourdain, who is cool food-loving celebrity chef thing, has a theory about the age of consent should really just be whenever you learn how to make an omelet for your...teammate.  I'm gonna flip that and say that the age of consent should be when you can make waffles from scratch for that person.  

New plan.  Before you hop in bed with someone you have to force them to make you a waffle and if it sucks then you leave.  Nothing cools your jets like a bad waffle.  Forget sex-ed, let's do waffle-ed.

Look at this.  Political activism AND breakfast.  (Editors Note: please disregard the previous two paragraphs.)

 cannon ball or swan dive?  I'm not much of a swan dive girl.

cannon ball or swan dive?  I'm not much of a swan dive girl.

CORNBREAD WAFFLES WITH BLUEBERRY MAPLE SYRUP

FOR THE SYRUP

  • 1 pint blueberries
  • 1/2-1 cup pure maple syrup

Heat a saucepan to medium heat and add blueberries, stirring occasionally.  They will steam and then burst.  Continue cooking for about 10-15 minutes, stirring occasionally with a spatula and scraping the bottom as you cook the waffles..  

Notice the bottom of the pan as you scrape.  If the blueberries seem like they're burning, lower the temperatures.  You're trying to cook the water out so you have a very concentrated blueberry flavor.  After 15 minutes, I had about 1.5 cups of liquid.  Also, my waffles were done so I figured that was as good a time as any.

Pour the blueberries in whatever you want to serve them in - I used a glass Pyrex measuring cup - and add maple syrup to taste.  I used half a cup and felt like it was perfect, but it is up to you to decide.  Serve warm, cold or room temperature.  

This will keep in the fridge for a while, but I would probably mix it with gin before too long just so you don't risk anything.

FOR THE WAFFLES:

  • 1 1/4 cup all purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 1 stick salted butter, melted and slightly cooled
  • 2 eggs
  • 1 ear of fresh corn

Combine flour, cornmeal, sugar, baking powder and salt in a bowl.  Whisk together milk, butter and eggs in a separate bowl. Use a knife to cut the kernels off the corn cob.  Mix wet and dry ingredients, until just combined then fold in corn, being careful not to over mix.  (Basically that just means some lumps are ok.  Don't have too much fun stirring.)

Heat waffle iron, grease it, then cook waffles as you normally do.  I used the highest setting on my iron because I like crispy outsides.  Keep warm in a 250 degree oven as you cook.  Freeze the leftovers and reheat in a toaster if you're feeling sassy.  

This recipe yields about 5 thick and fluffy waffles.

Tip:  Put the blueberries in the pan just before you combine the ingredients for the waffles.  This should give you plenty of time to let the blueberries reduce.   The sauce is hard to mess up as long as you don't burn them.  If you feel like they're reducing too much, just turn the heat off.