Blueberry Cornbread Waffles
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
- 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)
Instructions
- Preheat the waffle iron while you are mixing up the waffles. In a medium bowl, mix together the dry ingredients.
- In another larger bowl, whisk together the milk, lemon juice, eggs, butter, and vanilla.
- Add the dry ingredients to the wet ingredient and stir just until combined.
- Gently fold in the blueberries, being sure not to overmix.
- 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.
Find it online: https://www.sodiumoptional.com/blueberry-cornbread-waffles/