BUTTERMILK CORN WAFFLE WITH BERRY SYRUP
A summery combination of corn and berries make these rich, crispy-edged corn waffles stand out. They would easily work as savory treats, too, topped with a crab cake or fried shrimp and drizzled with remoulade sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield About 8 waffles
Number Of Ingredients 15
Steps:
- For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
- For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
- Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
- Drizzle each waffle with berry syrup.
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