Cornmeal Waffles with Blueberry Sauce

These cornmeal waffles with blueberry sauce are so crispy, slightly chewy, and completely delicious served with a warm homemade blueberry sauce.

These cornmeal waffles with blueberry sauce are yeast-risen.  You make and refrigerate the batter the night before baking them. The next morning, all you need to do is heat up your waffle iron.

I served these with a fresh blueberry sauce that I made the day before, and reheated in the morning while the waffles baked. The sauce is has the consistency of loose jam, and is flavored with a bit of cinnamon and nutmeg. It's wonderful paired with the cornmeal-based waffles.

I have made yeasted waffles before, but these are my first waffles made with cornmeal. The ratio of flour to cornmeal is about 4 to 1, the addition of the cornmeal adds a nice savory flavor. In fact, these waffles would also be great as part of a savory breakfast.

Or... a sweet and savory breakfast such as chicken and waffles!

Ingredients for yeasted cornmeal waffles:

Along with yeast, milk, butter, flour, cornmeal, sugar, salt, eggs, and butter, you will need a cup of buttermilk. For the cornmeal, you will need stone ground. 

In addition, the batter includes a 1/4 teaspoon of baking soda, not for leavening, but to slightly neutralize the acid in the buttermilk. 

What kind of waffle iron works best for yeasted waffles?

I am not a waffle iron expert. In fact, I resisted buying one until I had to try making Liège waffles. The first iron I bought was for Belgian waffles (I also used it for these egg nog waffles). 

Before getting the Belgian-style waffle iron, I did buy some waffle plates for the Cuisinart Griddle (which came with removable plates for grilling and griddling) that I've had forever (It's great for making stove top English muffins too). 

I decided to try the waffle plates for the first time for these cornmeal waffles to make thinner more "American style" waffles, and I was surprised at how well the plates worked. I'm sure a dedicated waffle iron would be better, but I'm holding the line at just one waffle iron. 

Even though I haven't tried it, I am sure this batter would work just as well in the deeper Belgian-style waffle iron.

What to do with leftovers:

These waffles are best served straight from the waffle iron, or kept warm on a baking sheet in the oven. You can wrap leftovers in plastic wrap and freeze them for thawing and toasting later.

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert all week long.

Breakfast

• Bakery Style Blueberry Muffins by Cookaholic Wife
• Cornmeal Waffles with Blueberry Sauce by Karen's Kitchen Stories
• Blueberry Breakfast Banana Split by Our Good Life

Drinks & Appetizers

• Blueberry Brie Duck Flatbread by A Kitchen Hoor's Adventures
• Blueberry Margarita by Cheese Curd In Paradise
• Blueberry Thyme Smash by A Day in the Life on the Farm
• Mini Blueberry Galettes by Cooking For My Soul
• Warmed Brie with Pickled Blueberries by Culinary Adventures with Camilla

Dinner

• Tortellini Pasta Salad with Corn and Blueberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Whole Roasted Chicken with Blueberries and Pinot Noir by Food Above Gold

Dessert

• Blueberry Fluff Salad by Daily Dish Recipes
• Blueberry Cereal Bars by Palatable Pastime
• Sour Cream Blueberry Pie by Savory Moments

Cornmeal Yeasted Waffles with Blueberry Sauce

If you try this recipe, let me know what you think! 

Cornmeal Waffles with Blueberry Sauce

Yield: 8 to 10 waffles, depending on the size of your waffle iron

Author: Karen Kerr

ingredients:

For the Waffles

• 1 cup whole milk
• 1 teaspoon instant or active dry yeast
• 1 1/2 cups (7 1/2 ounces) all-purpose flour
• 1/3 cup stone ground yellow cornmeal
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup buttermilk
• 6 tablespoons unsalted butter, melted
• 2 large eggs
• Spray oil or melted butter for greasing the waffle iron

For the Blueberry Sauce

• 1 pint blueberries, rinsed and any remaining stems removed
• 3 tablespoons water
• 1/4 cup sugar
• Pinch each of ground cinnamon and nutmeg
• 2 tablespoons butter

instructions:

How to cook Cornmeal Waffles with Blueberry Sauce

To Make the Waffles

1. The night before, heat the milk to 100 to 110 degrees F (lukewarm). Pour the milk into a bowl and stir in the yeast. 
2. In a large bowl, add the flour, cornmeal, sugar, salt, and baking soda and whisk thoroughly. 
3. In another bowl, whisk the buttermilk, butter, and eggs until well mixed. 
4. Add both liquid mixtures to the dry ingredients and whisk until smooth. Cover with plastic wrap and refrigerate overnight. 
5. When ready to make the waffles, heat your waffle iron according to its instructions. Brush the surface of the waffle iron with melted butter or spray with spray oil. Add enough batter to fill the bottom cavity and close the waffle iron. Bake for 3 to 4 minutes, until the waffles are golden brown. Repeat until you have used all of the batter. 
6. Serve immediately or keep warm on a baking sheet in a 250 degree F oven, covering loosely with foil. 
7. Serve with the blueberry sauce. 

To Make the Blueberry Sauce

1. Place the blueberries, water, sugar, spices, and butter in a sauce pan and bring to a boil, stirring occasionally. 
2. Reduce the heat to a simmer and cook for 5 minutes. 
3. Can be made the day before and reheated before serving. 

https://www.karenskitchenstories.com/2019/07/cornmeal-waffles-with-blueberry-sauce.html

Karen's Kitchen Stories

waffles, blueberries,

Breakfast

American

Created using The Recipes Generator

This recipe was adapted from The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes, and Cookies by Nick Malgieri

More delicious recipes using blueberries:

• Blueberry barbecue sauce
• Blueberry lemon ricotta tea cake
• Oatmeal blueberry bread