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5 from 1 vote
Honey Cornmeal Waffles with Blackberry Syrup

A recipe for crisp cornmeal waffles with honey and fresh blackberry syrup.

Recipe Type: Breakfast
Author: Brooklyn Supper
  • For the Waffles
  • 4 tablespoons butter , melted and cooled
  • 1 cup medium-grind cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 2 tablespoons honey
  • 2 cups buttermilk
  • For the Blackberry Syrup
  • 1 pint blackberries , picked over and rinsed
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoon honey
  1. Preheat waffle iron. Preheat oven to 200 degrees F and slide a rimmed baking sheet inside to preheat as well.
  2. In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, and sea salt. In a small bowl, lightly beat the eggs, and stir in the honey and buttermilk. Fold wet ingredients into the dry, stirring just until combined. Fold in the melted, cooled butter.
  3. Cook waffles according to your waffle maker's instructions. (Mine makes 4-inch square waffles and I used about 1/3 cup of batter per waffle.) Keep cooked waffles on the baking sheet in the warm oven.
  4. Meanwhile, combine the blackberries, lemon zest and juice, and honey in a medium-sized saucepan over medium heat. Bring mixture to a slow boil, stir, then turn down to a gentle simmer. Cook for 15 minutes.
  5. Serve waffles with the blackberry syrup and a spoonful of plain yogurt.