Corn & Basil Cornmeal Waffles

Serves 4 · 18 min prep · 28 min cook

Ingredients

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

Instructions

1. 1Heat the waffle maker to medium-high. In a large bowl whisk cornmeal, flour, baking powder, sugar, salt, and black pepper until uniform.
2. 2In a second bowl whisk buttermilk, eggs, and melted butter. Stir the wet mixture into the dry ingredients until just combined; the batter will be thick and slightly grainy from the cornmeal.
3. 3Fold in the fresh corn kernels, chopped basil, and scallions so they are evenly distributed without overmixing. Let the batter sit 5 minutes so the cornmeal hydrates.
4. 4Spray the hot waffle iron generously. Spoon batter onto the center, spreading gently toward the edges with the back of the spoon if needed, then close the lid.
5. 5Cook until the waffle is deeply golden, fragrant with toasted corn, and releases easily, about 5 to 7 minutes. Listen for reduced steam as a doneness cue.
6. 6Transfer finished waffles to a rack in a 200°F oven to stay crisp while you cook the rest of the batch. Respray the iron between waffles.
7. 7Plate two waffles per person. Spread a thin layer of softened butter so it melts into the pockets, then drizzle with hot honey or maple syrup.
8. 8Scatter halved cherry tomatoes and a few extra basil leaves over the top for juicy contrast and color. Serve immediately while the edges crackle.