Friday, July 8, 2016

My Favorite Cornmeal Waffles with Verdant Kitchen Ginger Infused Honey


It's hard to believe I haven't thought to share this recipe before. It's my favorite, leisurely morning breakfast. I first sat down to these tasty cornmeal waffles a few years back visiting my mom in Florida. I love breakfast and when I go visit my mom....she makes sure to whip up something special. Not sure where she discovered this recipe, but it is a hands-down winner. The cornmeal makes the waffles crispy-good and if you add fresh corn kernels to the batter, they are even more delicious.

I keep this recipe on my fridge and make it at least twice a month for weekend breakfasts. There's something kind of magical about getting just the right amount of batter into the waffle maker, closing it, and then pulling out these golden brown lovelies seven minutes later. 
The other day, we tried them with scrumptious Ginger Infused Honey from Verdant Kitchen on top. Some blueberries, mango, and juicy plums too....man oh man, so darn good.

If you aren't familiar with Verdant Kitchen...let me introduce you. They are a Georgia specialty food company and produce farm-to-table ginger and turmeric-infused products. Their organic crops are grown on Lebanon Plantation in Savannah, GA and they have a processing plant in Atlanta. What an interesting range of items they have....from "artillery hot-spiced" ginger ale to "Savannah snaps" gingersnaps, turmeric-infused honey, ginger syrup, candied ginger pecans, and much more. Verdant Kitchen's goods are found at local Atlanta farmers markets, specialty stores and on-line. See all their products here

I love ginger and turmeric, so I'm a fan. It's very cool that these guys decided to start a local company to grow these rhizomes and then come up with wonderfully tasty ways to get them to the consumer.


Now here's the waffle recipe for you to try!

Mom's Cornmeal Waffles
Serves 4

1 cup all-purpose flour {sometimes I use half AP and half whole wheat}
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon sea salt
1 3/4 cups buttermilk
1/3 cup grapeseed oil
2 eggs
1/2 cup fresh or frozen corn kernels {thawed}
Your favorite honey or maple syrup and fresh fruit

In a large bowl, whisk together the flour, cornmeal, baking powder and soda, sugar, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, oil, and eggs. Pour the liquid ingredients into the dry ingredients and stir just to combine. Gently stir in corn kernels, if using. Set batter aside to rest for about 5 minutes.

Preheat your Belgian waffle maker. Spray inside of waffle maker with just a bit of pan spray. Stir the batter once and pour into the waffle maker. Let sit for 30 seconds and then close the lid. Cook for about seven minutes. Remove waffles and serve with your favorite syrup and fresh fruit.



Disclaimer: Although I received product samples to review from Verdant Kitchen, all opinions expressed and the recipe/recipe photos are uniquely mine.

2 comments:

  1. i though it was gluten free :( can i use cornflour instead all-purpose?

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  2. Nope, sorry, not a gluten free recipe. Most cornmeal waffle recipes that I've seen contain part corn meal and part all-purpose or whole wheat flour. If you wish to make it gluten-free, I would suggest using a gluten-free flour mix in place of the regular flour.

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