Cornmeal Waffles with Balsamic Strawberry Sauce

By • March 30, 2014 • 0 Comments



Author Notes: Savory ground cornmeal waffles drizzled with thick balsamic-infused strawberry sauce. Riley Wofford

Serves 4

Sauce:

  • 1/2 cup balsamic vinegar
  • 3 cups fresh strawberries, hulled and quartered
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon kosher salt
  1. Bring the vinegar to a simmer in a medium saucepan over medium-low heat. Cook for 5 to 10 minutes, until the mixture has thickened and reduced to about 2 tablespoons. Stir in the strawberries, brown sugar, and salt and increase the heat to medium. Simmer for 5 to 6 minutes, mashing the strawberries with a potato masher, until the berries have softened and the sauce has thickened slightly. Remove from the heat and let cool slightly.

Waffles:

  • 3/4 cups all-purpose flour
  • 1/4 cup + 2 tablespoons yellow cornmeal
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup sour cream
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs, separated
  1. Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the sour cream, melted butter, and egg yolks in a separate bowl. Make a well in the center of the dry ingredients and add the wet ingredients, whisking until well combined.
  2. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed for 3 to 4 minutes, until stiff peaks form. Gently fold the egg whites into the batter and mix just until no white streaks remain.
  3. Preheat a waffle iron and spray generously with nonstick cooking spray. Cook the waffles according to the manufacturers’ instructions. Spoon the cooled strawberry sauce over the waffles and serve.
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