Ingredients for Corn Waffles With Maple Strawberry Butter
- 1 1/2 cups (3 sticks) unsalted butter
- 1/4 cup pure maple syrup
- 1 cup fresh strawberries, hulled and sliced
- Powdered sugar (as needed, to thicken butter)
- 2 cups all-purpose flour
- 1 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- Unsalted Butter
- 1 cup fresh or frozen corn kernels
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How to Make Corn Waffles With Maple Strawberry Butter
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup cornmeal, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/2 cup granulated sugar, and 1 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 1/2 cups buttermilk, and 1/2 cup melted unsalted butter.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 cup of fresh or frozen corn kernels.
- Preheat your waffle iron according to the manufacturer's instructions.
- **Make the Maple Strawberry Butter:** In a mixing bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/4 cup pure maple syrup until light and fluffy.
- Gradually add 1 cup of fresh strawberries, hulled and sliced, and mix until well incorporated.
- If the butter separates due to the moisture from the strawberries, add powdered sugar, 1 tablespoon at a time, until the mixture comes together smoothly.
- Refrigerate the maple strawberry butter while you cook the waffles.
- Pour 1/2 cup of batter onto the preheated waffle iron.
- Cook according to your waffle iron's instructions, until golden brown and crispy.
- Serve the warm corn waffles immediately with a generous dollop of the maple strawberry butter.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
62g
Fat
59g
Carbs
14g
