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.



  • 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.


  • 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.

Lemon Blueberry Layered Lovemuffins

If you think about it too hard, these muffins might spark an intellectual debate about cupcakes and muffins.  I personally choose not to partake in that conversation because I would rather be partaking in the muffins.  Priorities.  Duh.

cupcake liner art.

cupcake liner art.

If forced to take part in the debate I would say that these are not only muffins (healthier than cupcakes), they are DIET muffins because normally I want to put butter on muffins but the blueberry compote (sauce? reduction?  words are failing me here) makes butter unnecessary.  Also it would be hard to spread it on these muffins because of the whole layer thing they've got going on.

Fact:  Layers in muffins have the same effect as layers in hair.  (Very flattering.)

a cross section/possible mattress

a cross section/possible mattress

Don't you kind of want to lay on these muffins?  I do, which is why there is blueberry all over my face.  So that's good.

modern art and also dish-washing avoidance.

modern art and also dish-washing avoidance.

Here's the thing with these muffins.  You're probably looking at the streaks of blueberry reduction on that pan up there and thinking "WOW, Maddy, way to over-complicate something that is awesome the way it is.  I'm definitely too busy and too much of an adult to take the time to make this blueberry sauce situation.  I’m going to put regular blueberries all up in there and it is going to be great.” 

You're wrong.  Put aside your "adulthood" and "job" and "obligations" and go make this sauce because it DOES, in fact, really improve the experience of a blueberry lemon muffin.  They're also improved by the fact that I adapted the batter from a pound cake recipe.  (Please see cupcake/muffin debate, above).  Lots of improvements.  You’re welcome.  Plus sauce streaks = Modern Art. Instagram that shit immediately.

what if people sprinkled newlyweds with muffins instead of rice? just a thought.

what if people sprinkled newlyweds with muffins instead of rice? just a thought.

Lemon Muffins with Blueberry Reduction

adapted from My Baking Addiction and the Silver Palate Cookbook

For the blueberries:

  • 2 cups fresh blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)

Bring first four ingredients to a boil over medium-high heat, stirring occasionally.  Add the cornstarch/water mixture, stirring gently.  Cook for 5-10 minutes or until the mixture coats the back of a spoon. Set aside.

For the Muffins:

  • 2 sticks of unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour (fluffed, then measured)
  • 1/2 tsp basking soda
  • 1/2 tsp salt
  • 1 cup buttermilk/yogurt/milk mixed with 1 tbsp lemon juice
  • 2 packed tbsp lemon zest
  • 2 tbsp fresh lemon juice

Preheat oven to 325 and grease a cupcake pan.  

Add lemon zest to sugar and rub together with your hands until the zest is distributed equally and the sugar has a good lemon scent.

Cream butter and sugar until very fluffy, about 2 minutes.  Add eggs one at a time, blending well after each.

Mix flour, baking soda and salt in a small bowl with a whisk until fluffy and well combined.

Alternately stir dry ingredients and buttermilk into butter mixture, starting and ending with dry, then add lemon juice.

Assembly and Baking:

There are a few ways to assemble these muffins.  I found that I liked them best with 1 tablespoon of batter, a teaspoon of blueberry sauce, another tablespoon of batter, and about a half teaspoon of blueberry on top.  If you do this, however, you may get a sunken spot on the top of the muffins where the blueberry sauce sinks in.  You can also take a toothpick and blend the sauce into the muffins, which gives them less of a layered texture.  Pick your favorite method and fill the cups somewhere between 3/4 full and totally full (if you like the little muffin hats the way I do).

Bake at 325 for about 50 minutes, until the muffins are lightly brown around the edges and a knife comes out clean except for blueberry.

Cool as long as you can, and then shove in your face.  Once completely cool, cover them tightly and they’ll stay delicious for about 5 days.