Corn & Basil Buttermilk Waffles

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 455 cal
• 13g protein
• 58g carbs
• 20g fat
• 5g 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
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 3/4 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tbsp honey
• 1 cup fresh corn kernels
• 1/3 cup fresh basil, finely chopped
• 1/4 cup scallions, thinly sliced
• 3 tbsp softened butter, for serving
• 1/4 cup hot honey or maple syrup
• 1/2 cup crumbled feta
• 1 cup cherry tomatoes, halved
• as needed nonstick cooking spray

Instructions

1. 1Preheat a waffle iron to medium-high heat, around 375°F, and mist the plates lightly with nonstick spray.
2. 2Whisk the flour, cornmeal, baking powder, baking soda, salt, and black pepper in a large mixing bowl until evenly blended.
3. 3In another bowl, whisk the buttermilk, eggs, melted butter, and honey until the mixture looks smooth and pale.
4. 4Pour the wet ingredients into the dry bowl and stir just until no dry streaks remain. Fold in the fresh corn kernels, chopped basil, and sliced scallions; the batter will be thick and flecked with green and yellow.
5. 5Rest the batter 5 minutes so the cornmeal hydrates and the leaveners activate for taller waffles.
6. 6Scoop batter onto the hot iron, spreading slightly toward the edges without overfilling. Close and cook until the exterior is deep golden with crisp ridges and the corn smells toasty, about 4 to 6 minutes.
7. 7Transfer cooked waffles to a sheet pan in a 200°F oven to keep warm and crisp while you finish the batch.
8. 8In a small bowl, toss the halved cherry tomatoes with salt and a few torn basil leaves if you have extra on hand.
9. 9Plate two waffles per person. Spread with softened butter, drizzle with hot honey or maple, then scatter crumbled feta and the fresh tomatoes over the top. Serve right away while the contrast of hot waffle and cool toppings is brightest.