These light fluffy, naturally sweet waffles are really good with new season peaches and yogurt! Or make them for dinner with sausages and a kale salad!
1 1/2 – 2 cups corn kernels (from about 3 cobs)
6 Tbsp unsalted butter, melted
2 cups all-purpose flour
3/4 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1 cup buttermilk
3/4 cup milk
3 large eggs
- Preheat waffle iron. Add melted butter to the corn, mix gently and set aside. Sift the flour, salt, baking powder, baking soda and sugar into a medium-sized bowl and set aside.
- Pour the milk and buttermilk in a 4-cup liquid measure or small bowl. Add the eggs and whisk gently until smooth. Pour this mixture, along with the corn and butter, into the dry ingredients. Stir until thoroughly blended, scraping from the bottom and sides of the bowl. Do not overmix; it’s okay if there are a few lumps.
- Lightly spray the top and bottom of the hot waffle iron with nonstick spray and brush on a little butter. Add just enough batter to cover the cooking surface, about 1/2 cup. Cook for 4 to 5 minutes, depending on your waffle iron. Do not overbake—you want the waffle to be crisp and brown, not too dark. Serve warm, with berry compote