Blueberry Cornbread Waffles

You know why you are going to love these blueberry corn waffles?  Because…waffles.

No but seriously, these waffles are great.  They come packed with lots of flavor, which means that you won’t miss salt.  Well, you won’t miss it quite so much.  And by the way, if you prefer other berries, by all means try those out.  I have only tested these with blueberries, but I think they’d do well with blackberries, huckleberries, sliced strawberries, or other firm berries.  Raspberries are my favorite berry, but are pretty darn soft. So if you are going to try to use those., you’d want to freeze them first and be extremely gently as you fold them in.

If you’ve already tried my recipe for Overnight Brown Butter Waffles, you probably know that I had a hard time making low sodium pancakes and waffles at first.  If you have done what I did and tried to convert your old favorite recipes by omitting salt and replacing the baking powder with the no sodium kind, you’ve probably ended up with dense, flavorless pucks.  If you’ve had better results, let me know in the comments! I love to hear about your successes (especially when it is something I have struggled with).  Anyway, these waffles come packed with flavor and are anything but dense. Added bonus?  They are not overnight waffles, like the brown butter ones mentioned above, so you can whip them up quickly.

By the way, when I make waffles, I cook all the batter and freeze any extra waffles.  It’s like having your very own eggos, only they don’t come with 350+ mg sodium per serving.

Blueberry Cornbread Waffles

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SODIUM COUNT: 68.6 mg per serving; 342.9 mg in the entire recipe

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 5 1x

Ingredients

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• 1 ¼ cups all purpose flour
• ¾ cup cornmeal
• ¼ cup sugar
• 1 ½ tsp sodium-free baking powder
• 1 ½ cups milk
• ¼ cup lemon juice
• 2 large eggs
• 2 Tbsp butter ((melted))
• 1 tsp vanilla
• 1 cup blueberries (fresh or frozen)

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Instructions

1. Preheat the waffle iron while you are mixing up the waffles. In a medium bowl, mix together the dry ingredients.
2. In another larger bowl, whisk together the milk, lemon juice, eggs, butter, and vanilla.
3. Add the dry ingredients to the wet ingredient and stir just until combined.
4. Gently fold in the blueberries, being sure not to overmix.
5. Pour batter into the waffle iron* and bake the waffles, one at a time until gold brown. Serve with berry syrup.

Notes

NUTRITIONAL INFORMATION – Yield: 5 servings
Sodium: 68.6 mg, Calories: 352.0 Total Fat: 8.1 g, Saturated Fat: 4.1 g, Cholesterol: 99.8 mg, Carbohydrates: 59.1 g, Fiber: 3.1 g, Sugar: 13.7 g, Protein: 10.4 g.

*Every waffle iron is a little bit different, so I didn’t give you a measurement for the amount of batter to use.  If your waffle iron is small, it may only take 1/3 cup to 1/2 cup batter.  A larger waffle iron may use a cup of batter.  Just use enough batter so that it has room to expand to the edges. If you aren’t sure how much batter to use, start with less so that it won’t overflow and make a mess.

Do you love cornbread (like me!)? Try out the Low Sodium Corn Bread recipe.