Cornmeal Waffles With Blueberry Orange Syrup Food

CORNMEAL WAFFLES WITH BLUEBERRY-ORANGE SYRUP

Steps:

• Syrup: combine the blueberries, sugar, orange juice, and cinnamon in a saucepan; stir well.
• Bring to a boil, then decrease heat to low and simmer, uncovered, until slightly thickened, about 8 minutes.
• Remove from heat and set aside.
• Waffles: preheat a waffle iron.
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
• In another bowl, beat together the milk, egg, and 2 tablespoons of the melted butter.
• Pour into the flour mixture and stir until combined.
• Grease the waffle iron with the remaining 1 tablespoon melted butter.
• Ladle the batter, about 1/4 cup at a time, onto the waffle iron and cook according to the manufacturer's directions until golden.
• Transfer the waffles to a plate; keep warm.
• Repeat with remaining batter, adding more butter if needed.
• Divide the waffles among individual plates, top with the blueberry-orange syrup and serve.

HARRY'S ROADHOUSE BLUE CORNMEAL WAFFLES

Steps:

• Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
• Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
• Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)

BUTTERMILK CORN WAFFLE WITH BERRY SYRUP

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.

CORNMEAL WAFFLES WITH BLACKBERRY SYRUP

Steps:

• For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
• Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
• Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer's instructions. Transfer to a platter or plates.
• For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.
• Serve the waffles with the warm blackberry syrup.