corn waffles + blackberry sauce

Hello dear friends!

How is everyone doing? I begrudgingly admit fall is definitely and unmistakably here. And I don’t mind fall! It can even be lovely! As long as I don’t think about the impending doom ahead. As Ned Stark would say… well, Winter is Coming.

Anywho! This breakfast-y brunch-y recipe is inspired by cornbread and blackberry jam, one of my favorite combinations! It’s a little bit late-summer, a little bit autumn, and most of all, completely delicious. I hope you enjoy it! The recipe is also inspired by Friends S5E6, and created for my podcast Friends With Food! I would be honored if you would give it a listen!

Hope everyone is having a beautiful October.

Zoe Rose

corn waffles with blackberry sauce

waffles adapted from bon appetit

blackberry sauce:

2c blackberries (fresh or frozen)

¼ c water

1 tbsp honey

Freshly ground black pepper

corn waffles:

1c flour

1c cornmeal

½ tsp baking soda

1 tbsp baking powder

1 tsp ground ginger

1 tsp salt

2 eggs

1 ½ c milk

½ c (1 stick) butter, melted and cooled slightly, plus more for cooking

1 tsp vanilla extract

1 tbsp honey

1c frozen corn

optional toppings:

ricotta

raw honey

butter

flakey salt

First, start the blackberry sauce. Place berries in a small saucepan with the water and set over medium heat. Stir in the honey and a generous helping of fresh ground black pepper; start with about ten grinds. Let the sauce simmer down, stirring occasionally, while you prepare the waffles. If the sauce gets too feisty, turn it down a bit; you want it to simmer, not boil. Turn off the heat when the sauce reaches desired thickness; I like the consistency of a nice stew. Keep in mind it will thicken slightly as it cools. Taste and adjust to your liking, adding more honey and pepper as needed.

Meanwhile, make the waffles! Mix together the flour, cornmeal, baking soda, baking powder, ground ginger, and salt in a medium bowl. Set aside. In a large bowl, whisk together the eggs, milk, melted and cooled butter, vanilla, and honey. Add the dry ingredients to the wet and mix to combine. Stir in the frozen corn.

Preheat the oven to 200F and place a pan fitted with a wire rack inside. Heat up your waffle iron and melt several tablespoons of butter (I do this in a small bowl in the microwave). Brush the hot waffle iron with butter and pour batter into the iron (amount will vary by waffle iron; the surface should be covered). Cook waffles until golden brown and cooked through, 3-7 minutes (depending on your iron). As waffles are done, remove them to a wire rack in the oven. Serve waffles with blackberry sauce, butter, ricotta, raw honey, and flakey salt.

Note: For a shortcut, use store bought blackberry jam (or your favorite chunky fruit jam) and top with plenty of pepper.

Another note: This can also be made as pancakes! Reduce the milk and butter by 1/4 cup each. Cook pancakes in a pan over medium heat with melted butter.