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Breakfast is served!

Corn Meal Waffles with Fruit

Did you know that corn meal is a whole grain? Now, I’m not secretly an advocate for Big Corn – high fructose corn syrup needs to die in a fire, and corn products show up way too much in processed foods and snacks. However, the closer to the source corn is, the more I approve – my general rule of thumb for any whole foods! While corn meal is not exactly at the source, it is still considered a whole grain and definitely adds a boost to a bread-y entree like waffles (or muffins).

To start, I first measured out some almond milk and whisked in some apple cider vinegar, which, as mentioned in my previous corn muffin recipe, creates buttermilk. Just let this sit until ready to use. I then sifted together a blend of corn meal, corn flour, and whole wheat flour, along with baking powder, salt, and cracked black pepper in a medium bowl. Black pepper, you say? Yes, I say! I love the combo of corn and black pepper; and the addition of this spice adds a nice zing to these waffles, one that’s especially nice when paired with the fruit!

See the cracked black pepper flakes? They signal where the goodness is

I then added the buttermilk and a bit of maple syrup to the dry ingredients, mixing until smooth. Then, it’s waffle-making time!

I have a Cuisinart waffle iron, which has numerical settings of 1 through 5 in terms of heat adjustment. When making these waffles, I cooked them on “3.” I’m not sure what your waffle iron is like, but I suggest cooking these on a medium heat. When pouring, pour enough batter so that it’s about the size of a small coaster. You could probably use a 1/4 cup measuring cup to scoop and pour, but I just poured directly from the bowl. This size created a nicely-sized, smaller waffle; and the whole recipe made about four.

But what’s a waffle without a topping? I decided to eschew (more) maple syrup in favor of fruit – always a wise choice! I defrosted some frozen strawberries as well as some frozen blueberries and raspberries; using frozen helps give them more of a compote texture without all the heavy syrup. However, you can also use fresh fruit! I then added the tiniest sprinkle of powdered sugar, just to sweeten it up a little more; but again, this is optional.

These waffles are great for a weekend brunch, or even a weekday breakfast when you have time to make a little something nice for yourself. Dig in!

Corn Meal Waffles with Fruit (Serves 2-4)

3/4 cup nondairy milk

3/4 tsp apple cider vinegar

1/3 cup corn meal

1/3 cup whole wheat flour

2 TB corn flour

1/4 tsp baking powder

Salt and cracked black pepper, to taste

1 TB pure maple syrup or agave nectar

Whisk the nondairy milk and apple cider vinegar together in a measuring cup. Set aside and allow to curdle.

Sift together the corn meal, corn flour, whole wheat flour, baking powder, salt, and cracked black pepper. Add the milk and maple syrup, then mix until smooth.

Cook waffles according to your waffle iron’s instructions on medium heat. Serve with fruit and powdered sugar.

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Comments on: "Corn Meal Waffles with Fruit" (2)

  1. Caveat: whole grain cornmeal is whole grain. Refined corn meal is refined. Typically, the average grocery store bag of corn meal is refined. One easy hint is that only refined grains are “enriched.” Anything enriched is refined.

    I know Arrowhead mills definitely makes a whole grain cornmeal, but I’m not sure about others. Fortunately, more companies are doing a better job of labeling well.

    • Thanks for the clarification/advice! I do in fact use Arrowhead Mills. My favorite is Bob’s Red Mill Stone-Ground Corn Meal – it’s got a nice rough texture that’s great in a breakfast muffin! 🙂

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