Cornbread waffles with blueberry compote
If you love cornbread then you’ll love these cornbread waffles with blueberry compote! They make the perfect summer breakfast!
One of my favourite foods to eat in the summer is cornbread. I can honestly just sit down and eat an entire batch for a meal at a summer bbq or weekend brunch. So I decided to make a recipe that combines one of my favourite summer foods, with one of my favourite breakfast foods!
These cornbread waffles with blueberry compote make a great weekday or weekend brunch. These waffles are 100% plant-based and can be made gluten-free if needed. I love making a batch of these on Sunday mornings for a healthy breakfast that feels like eating dessert!
Now, some of you may be saying “but what if I don’t have a waffle press?” Don’t worry, I’ve got you covered! You can easily make this recipe into cornbread pancakes instead. Simply oil a pan on medium heat, place a scoop of batter into the pan, and let cook about 2-3 minutes on each side!
Cornbread waffles with blueberry compote
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
Cornbread waffles with blueberry compote
Ingredients
Waffles
- 1 cup almond milk
- 1 tsp apple cider vinegar (*can sub white vinegar)
- 2 tbsp coconut oil, melted and cooled
- 1/2 tsp vanilla extract
- 3/4 fine ground cornmeal
- 1/2 cup spelt flour (*can sub regular flour or gluten-free flour blend)
- 2 tbsp coconut sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp lemon zest
Blueberry Compote
- 1 cup blueberries
- 1 tbsp chia seeds
- 1 tsp maple syrup
Instructions
- Mix the almond milk with 1 tsp apple cider vinegar. Set aside for 5 minutes. (This will turn it into “buttermilk.”) After 5 minutes, add the coconut oil and vanilla extract and mix.
- In a large bowl, mix together the cornmeal, flour, coconut sugar, baking powder, salt, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until combined. Let sit for 5 minutes.
- Heat your waffle press, spray with cooking spray if needed, and spoon in batter. Cook for 4-5 minutes . (*May vary depending on waffle press)
- To make the blueberry compote, heat blueberries, water, and maple syrup in a small pot on medium heat for 3 minutes. Reduce heat to low and let simmer for 5 minutes. Stir in chia seeds and allow to simmer for another 2 minutes. Remove from heat and top on the waffles.
Nutrition
- Serving Size: 1 large waffle
- Calories: 589
- Sugar: 24g
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 95g
- Fiber: 14g
- Protein: 11g
Keywords: Cornbread waffles, blueberry compote, how to make cornbread
Hi Jess! I was just wondering, how many blueberries and chia seeds should I use for the compote? I’m going to make this tomorrow for breakfast for my mom. I love cooking even though I’m only 11. Your blog is sooooo amazing and it has inspired me to eat healthier(I only eat refined sugar on the weekends now) and I really want to travel to all the exotic places you go to when I grow up. Thanks!
Hi Natalie! You want to use about 1 cup of blueberries to 1 tbsp chia seeds. If your blueberries are more liquidy and juicy you can add an extra 1-2 tsp of chia seeds to thicken it up. (Likewise you can add an extra 1/4 cup of blueberries if it is too thick!) I’m so happy you’re enjoying the blog and the recipes! I hope you enjoy them and get a chance to travel one day too!