Corn & Basil Cornmeal Waffles

Serves 4 · 18 min prep · 28 min cook

Estimate for one serving

• 455 cal
• 11g protein
• 58g carbs
• 20g fat
• 5g fiber

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Ingredients

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 3/4 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup fresh corn kernels
• 1/3 cup fresh basil, finely chopped
• 2 scallions, thinly sliced
• as needed nonstick cooking spray
• 4 tbsp softened butter, for serving
• 1/3 cup hot honey or maple syrup
• 1/4 cup extra basil leaves, for garnish
• 1 cup cherry tomatoes, halved, for serving

Instructions

1. 1Heat your waffle iron to medium-high, roughly 370–380°F, and coat the grids with nonstick spray before the first pour.
2. 2In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, and black pepper until the mixture looks uniform.
3. 3Whisk buttermilk, eggs, and melted butter in a second bowl until fully blended and slightly frothy.
4. 4Fold the wet ingredients into the dry mix until just combined, then gently stir in the fresh corn kernels, chopped basil, and scallions so they distribute evenly without overmixing.
5. 5Let the batter sit 5 minutes so the cornmeal hydrates and thickens slightly for better structure.
6. 6Spoon batter onto the hot iron, close the lid, and cook until the waffles are golden with crisp edges and the corn smells toasty, about 5 to 6 minutes; steam should largely subside before you open the lid.
7. 7Keep finished waffles on a wire rack in a 200°F oven so they stay crunchy while you finish the batch.
8. 8Serve hot with a swipe of soft butter, a drizzle of hot honey or maple, halved cherry tomatoes, and extra basil leaves for a bright, summery plate.