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Jul 16, 2019

Cornmeal Waffles with Blueberry Sauce

These cornmeal waffles with blueberry sauce are so crispy, slightly chewy, and completely delicious served with a warm homemade blueberry sauce.

Cornmeal Waffles with Blueberry Sauce

These cornmeal waffles with blueberry sauce are yeast-risen.  You make and refrigerate the batter the night before baking them. The next morning, all you need to do is heat up your waffle iron.

I served these with a fresh blueberry sauce that I made the day before, and reheated in the morning while the waffles baked. The sauce is has the consistency of loose jam, and is flavored with a bit of cinnamon and nutmeg. It's wonderful paired with the cornmeal-based waffles.

I have made yeasted waffles before, but these are my first waffles made with cornmeal. The ratio of flour to cornmeal is about 4 to 1, the addition of the cornmeal adds a nice savory flavor. In fact, these waffles would also be great as part of a savory breakfast.

Or... a sweet and savory breakfast such as chicken and waffles!

Cornmeal Yeasted Waffles with Blueberry Sauce

Ingredients for yeasted cornmeal waffles:

Along with yeast, milk, butter, flour, cornmeal, sugar, salt, eggs, and butter, you will need a cup of buttermilk. For the cornmeal, you will need stone ground. 

In addition, the batter includes a 1/4 teaspoon of baking soda, not for leavening, but to slightly neutralize the acid in the buttermilk. 

Cornmeal Yeasted Waffles

What kind of waffle iron works best for yeasted waffles?

I am not a waffle iron expert. In fact, I resisted buying one until I had to try making Liège waffles. The first iron I bought was for Belgian waffles (I also used it for these egg nog waffles). 

Before getting the Belgian-style waffle iron, I did buy some waffle plates for the Cuisinart Griddle (which came with removable plates for grilling and griddling) that I've had forever (It's great for making stove top English muffins too). 

I decided to try the waffle plates for the first time for these cornmeal waffles to make thinner more "American style" waffles, and I was surprised at how well the plates worked. I'm sure a dedicated waffle iron would be better, but I'm holding the line at just one waffle iron. 

Even though I haven't tried it, I am sure this batter would work just as well in the deeper Belgian-style waffle iron.

What to do with leftovers:

These waffles are best served straight from the waffle iron, or kept warm on a baking sheet in the oven. You can wrap leftovers in plastic wrap and freeze them for thawing and toasting later.

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert all week long.

Drinks & Appetizers
Cornmeal Yeasted Waffles and Blueberry Sauce

Cornmeal Yeasted Waffles with Blueberry Sauce

If you try this recipe, let me know what you think! 

Cornmeal Waffles with Blueberry Sauce

Yield: 8 to 10 waffles, depending on the size of your waffle iron


For the Waffles
  • 1 cup whole milk
  • 1 teaspoon instant or active dry yeast
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/3 cup stone ground yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs
  • Spray oil or melted butter for greasing the waffle iron
For the Blueberry Sauce
  • 1 pint blueberries, rinsed and any remaining stems removed
  • 3 tablespoons water
  • 1/4 cup sugar
  • Pinch each of ground cinnamon and nutmeg
  • 2 tablespoons butter


How to cook Cornmeal Waffles with Blueberry Sauce

To Make the Waffles
  1. The night before, heat the milk to 100 to 110 degrees F (lukewarm). Pour the milk into a bowl and stir in the yeast. 
  2. In a large bowl, add the flour, cornmeal, sugar, salt, and baking soda and whisk thoroughly. 
  3. In another bowl, whisk the buttermilk, butter, and eggs until well mixed. 
  4. Add both liquid mixtures to the dry ingredients and whisk until smooth. Cover with plastic wrap and refrigerate overnight. 
  5. When ready to make the waffles, heat your waffle iron according to its instructions. Brush the surface of the waffle iron with melted butter or spray with spray oil. Add enough batter to fill the bottom cavity and close the waffle iron. Bake for 3 to 4 minutes, until the waffles are golden brown. Repeat until you have used all of the batter. 
  6. Serve immediately or keep warm on a baking sheet in a 250 degree F oven, covering loosely with foil. 
  7. Serve with the blueberry sauce. 
To Make the Blueberry Sauce
  1. Place the blueberries, water, sugar, spices, and butter in a sauce pan and bring to a boil, stirring occasionally. 
  2. Reduce the heat to a simmer and cook for 5 minutes. 
  3. Can be made the day before and reheated before serving. 
waffles, blueberries,
Created using The Recipes Generator

Would you like to comment?

  1. Perfect breakfast. Angel Face's new favorite is "pancakes with holes" so I am happy for another recipe.

  2. Oh nice! I have had cornmeal pancakes, but not waffles. I bet they are super yummy, especially with the blueberry sauce.

  3. These sound wonderful! I can only imagine the texture!

  4. What a delicious combination! I bet the sweet cork flavor is delicious with the blueberries!

  5. I miss the Iowa corn cakes, (corn pancakes with blueberries), that I grew up with, since the girls and I are corn sensitive. But I would totally make these with millet meal! Almost identical flavor, just a little more delicate, and I love the texture of corn/millet meal. Yum. These are definitely going on my pancake/waffle board.

    1. I'm going to have to try these with millet for sure.

  6. I made cornmeal waffles a few years ago and they were so delicious. I bet these would go even better with that delicious blueberry sauce! yummy :)

  7. The idea of putting cornmeal in a waffles sounds delicious!! I bet they're just like cornbread in waffle form. Totally making these.


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