I can’t remember the last time I cooked a weekend breakfast, besides my go to breakfast sandwiches like here and here. Its been a while. Feeling motivated on an early Saturday morning – not sure where the motivation came from – I imagined something salty and sweet…and one of the requirements was to use my waffle iron.
See that piece of bacon peeking out?
I really like sweet and salty tastes together. You taste one first then you finish with another – bliss!
I added more maple syrup after I took these pictures. I’m an addict.
Cornmeal Bacon Waffles with Maple Blueberry compote
Adapted from Bon Appetit.
- 8 thick cut bacon slices
- 1 1/4 cups all purpose flour
- 3/4 cup yellow cornmeal
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 5 tablespoons pure maple syrup, divided – plus more for serving
- 1/4 cup unsalted butter, melted, cooled – plus more for serving
- 1 heaping cup of blueberries (frozen is fine)
- 1/4 cup water
1. Cook bacon your way. Whether it is cooked in the oven on the rack or in a large skillet – cook until crisp. Drain and crumble bacon.
2.Whisk flour and next 4 ingredients together. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
3. Preheat waffle iron to medium heat. Add blueberries and 1/4 cup of water to small sauce pot. Heat on medium heat, turn down once it comes to a boil. Stir occasionally. Berries will break down- turn off heat once desired consistency is reached. Add 3 tablespoons maple syrup to blueberry mixture. Let sit.
4. Lightly brush iron with melted butter or spray with non-stick cooking spray. Spoon batter onto waffle iron, spreading evenly over grid. Close and let set for about 6 minutes.
5. Transfer waffles to plates. Serve with blueberry compote on top with a slice of butter and maple syrup.