Cornbread waffles with blueberry compote

  • Author: Jess
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


Cornbread waffles with blueberry compote




Blueberry Compote


  1. 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.
  2. In a large bowl, mix together the cornmeal, flour, coconut sugar, baking powder, salt, and lemon zest.
  3. Pour the wet ingredients into the dry ingredients and mix until combined. Let sit for 5 minutes.
  4. 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)
  5. 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.


  • 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