Corn & Basil Buttermilk Waffles

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 54g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup fine cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp granulated sugar
• 3/4 tsp salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup fresh corn kernels
• 1/3 cup fresh basil, thinly sliced
• 3 tbsp honey
• 4 tbsp softened butter, for serving
• 1/2 tsp flaky sea salt
• for garnish extra basil leaves
• as needed nonstick cooking spray

Instructions

1. 1Heat a waffle iron to medium (around 365°F) and mist the plates with nonstick spray so the corn kernels do not stick in the grids.
2. 2Whisk the flour, cornmeal, baking powder, baking soda, sugar, and salt in a large mixing bowl until the dry mix looks uniform.
3. 3In another bowl, whisk the buttermilk and eggs together, then stream in the melted butter until fully blended and slightly thick.
4. 4Pour the buttermilk mixture into the dry ingredients and fold gently until mostly combined; the batter should be thick but still spoonable.
5. 5Fold in the fresh corn kernels and sliced basil just until evenly distributed, taking care not to overmix so the waffles stay light.
6. 6Scoop batter onto the preheated iron, close, and cook until the exterior is golden with crisp edges and the corn smells toasty, about 4 to 6 minutes.
7. 7Keep finished waffles on a rack in a 200°F oven while you cook the remaining batter so they hold their crunch.
8. 8Serve stacks warm with a swipe of softened butter, a drizzle of honey, flaky sea salt, and a few torn basil leaves for a bright summer finish.