Caprese Cornmeal Waffles

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1 tsp sugar
• 1 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup olive oil
• 1 cup fresh corn kernels
• 1 cup shredded mozzarella
• 2 cups ripe cherry tomatoes
• 8 oz fresh mozzarella balls
• 1 cup fresh basil leaves
• 3 tbsp balsamic glaze
• 2 tbsp extra-virgin olive oil
• to finish flaky sea salt
• to taste black pepper
• as needed cooking spray

Instructions

1. 1Heat a waffle iron to medium and preheat the oven to 200°F. Whisk cornmeal, flour, baking powder, salt, and sugar in a mixing bowl.
2. 2Whisk buttermilk, eggs, and olive oil in another bowl. Combine wet and dry ingredients with a few strokes, then fold in fresh corn kernels and shredded mozzarella until just distributed; small lumps are fine.
3. 3Rest the batter five minutes so the cornmeal hydrates. Meanwhile, halve the cherry tomatoes and tear the fresh mozzarella balls into bite-size pieces.
4. 4Toss tomatoes and mozzarella with a drizzle of extra-virgin olive oil, torn basil, black pepper, and flaky salt; set aside so flavors mingle at room temperature.
5. 5Coat the waffle iron lightly with cooking spray. Spoon batter into the iron, close, and cook until the waffles are golden-brown with crisp cornmeal edges and melted cheese pockets, about 4 to 6 minutes.
6. 6Transfer cooked waffles to a wire rack in the warm oven so they stay crisp while you finish the batch.
7. 7Plate two waffles per person. Pile the tomato-mozzarella-basil salad generously over the hot waffles so the cheese softens slightly from residual heat.
8. 8Drizzle balsamic glaze in thin ribbons across the top and finish with another crack of black pepper and a few whole basil leaves.
9. 9Serve right away as an open-faced lunch plate; the contrast of crunchy cornmeal waffle and juicy Caprese topping is the whole point.