Caprese Cornmeal Waffles

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 18g protein
• 52g carbs
• 22g fat
• 5g fiber

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Ingredients

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1 1/2 cups buttermilk
• 1 large egg
• 3 tbsp olive oil
• 3/4 cup fresh corn kernels
• 1/3 cup plus more for garnish chopped fresh basil
• 8 oz fresh mozzarella balls
• 2 cups ripe cherry tomatoes
• 3 tbsp balsamic glaze
• to finish flaky sea salt
• to taste black pepper
• as needed cooking spray

Instructions

1. 1Heat a waffle iron to medium and mist the plates with cooking spray so the cornmeal batter does not stick.
2. 2Whisk the cornmeal, flour, baking powder, baking soda, and kosher salt in a mixing bowl until the leaveners are evenly dispersed.
3. 3In another bowl combine the buttermilk, egg, and olive oil, then stir in the fresh corn kernels and most of the chopped basil.
4. 4Fold the wet ingredients into the dry mix until just combined; the batter should be thick but still spreadable, studded with bright corn.
5. 5Portion batter onto the iron, close, and cook until the waffle is golden with crisp edges and the corn smells toasted, about 4 to 6 minutes.
6. 6While waffles cook, halve the cherry tomatoes and tear or slice the fresh mozzarella into bite-size pieces.
7. 7Transfer each hot waffle to a plate and immediately top with mozzarella so it softens slightly from the residual heat.
8. 8Scatter the halved tomatoes and remaining basil over the cheese, then drizzle generously with balsamic glaze.
9. 9Finish with flaky sea salt and a few grinds of black pepper so the Caprese flavors pop.
10. 10Serve right away as an open-faced lunch plate while the waffle base is still warm and the tomatoes are juicy.