Lemon Cornmeal Waffles with Raspberry Compote


Following yesterday’s post about how much I talk about things I changed, here is another one that was adapted. The recipe calls for a raspberry rhubarb compote but I couldn’t find any rhubarb (most likely cause it is out of season). And it calls for a Greek yogurt/mascarpone cheese topping but I skipped that all together. I had the stuff for it but just didn’t do it. So, listed below is how I made the recipe. The waffles themselves were made as described.

From a taste perspective, these were pretty good. In addition to the raspberry compote we still put some syrup on it and it worked (who doesn’t like syrup??). The only thing with this was that it seemed a little like all I was doing was frying (in the waffle iron) cornbread. The insides weren’t all that fluffy and the outside got a crispness to it that reminded me of cornbread.

This is a good recipe to make when you have plenty of time. It is a fairly involved recipe that will probably take at least a half hour to prep considering the time needed for the compote and letting the cornmeal sit. This made about 3 waffles, with four squares per waffle. It said to do about 1/4 cup per waffles square but after the first one I found I needed a heaping 1/4 cup per square. So keep that in mind. Depending on how many people you need to feed, you may need to double the recipe. It worked for us with a little bit leftover.

recipe adapted from the January/February 2013 issue of Cooking Light magazine

3/4 cup sugar
16 oz raspberries (fresh or frozen)

3/4 cup cornmeal
1 cup boiling water
2 large eggs
2 TBSP unsalted butter, melted
2 TSP grated lemon rind (use only 1 if using dried)
1 TBSP lemon juice
1 cup all-purpose flour
1 TBSP sugar
2 TSP baking powder
1 TSP salt
1/2 TSP baking soda
3/4 cup plain yogurt (I used a 6 oz container of plain Greek yogurt)
1/2 cup milk

To make the compote
Place sugar and raspberries in a small pot. Bring to a boil. Cover, reduce heat and simmer for about 25 minutes. Stir occasionally. When done, remove from heat and keep warm. I just turned the burner off and left the pan on it.

To make the waffles
Combine the cornmeal and boiling water in a large bowl (large enough to hold everything else in the end). Let stand about 20 minutes or until it has reached room temperature. Add eggs to the cornmeal mixture. Use a whisk to combine. Stir in butter lemon rind and juice.

Combine the flour and next 4 ingredients in a small bowl. Mix to thoroughly combine. Add flour mixture to the cornmeal mixture. Stir to combine. In another small bowl, mix the yogurt and milk. Add to the cornmeal mixture and stir to combine.

Pour a heaping 1/4 cup of batter on to each waffle square. Cook according to the waffle iron. Serve warm with compote and any other toppings you want.

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