Sweet Corn & Blueberry Waffles

• Produce

  • 3/4 cup Blueberries, fresh or frozen

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour, unbleached
  • 1 1/2 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/4 cup Cornmeal, yellow
  • 1/4 tsp Kosher salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Nonstick spray

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Buttermilk

• Liquids

  • 3 tbsp Water

• Other

  • 1 15-ounce can Organic green valley whole kernel corn, drained and rinsed

Found on welcometogreenvalley.com

Directions

• Preheat the waffle iron. In a medium bowl, combine the corn and melted butter; set aside. In a separate medium bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda, and sugar. Measure the buttermilk and water into a 4-cup liquid measure or a medium bowl. Add the eggs and beat gently with a fork or a small whisk until smooth. Pour the liquid mixture, along with the corn-butter mixture into the dry ingredients. Stir until thoroughly blended, scraping from the bottom and sides of the bowl. Don’t over mix, a few lumps are okay. Very gently fold in the blueberries. Do not over mix or the batter may turn purple-ish from the berries. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray. Add enough batter to just cover the cooking surface. Close the iron and cook for 5-7 minutes, depending on your waffle iron, until golden brown and crisp. Serve hot, topped with butter and maple syrup and with breakfast sausages, if desired.