These waffles are a combination of my son’s two favorite foods (waffles and cornbread) and one of mine (blueberries). When I was growing up, we used to go out to breakfast at a local restaurant near my hometown of Seattle. While the restaurant still exists, which is amazing, it sadly no longer makes blueberry cornbread waffles. I missed the heartiness that the cornmeal adds to the batter and the dots of blue from the fruit embedded inside, so I took the idea into my own kitchen and figured out just how they made them. I serve these piled up with all my favorite toppings, all at once: butter, whipped cream, fresh blueberries, and maple syrup.
Serves 4-6
1. Preheat your waffle iron.
2. In a large mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Mix the dry ingredients until well combined.
3. In the center of the dry ingredients, make a small well. Add in the buttermilk, eggs, and melted butter. Mix with a whisk until well combined. Then fold the blueberries into the batter.
4. Spray the waffle iron with nonstick cooking spray. Place 1 to 1½ cups of batter onto the iron, and cook until the outer parts are nice and crisp. Repeat until there is no more batter. Serve and enjoy with your favorite toppings.
© 2020 by Rosie Mayes. Excerpted from I Heart Soul Food by permission of Sasquatch Books. 2020.
Images © Michael Kartes