Blueberry Corn Waffles 6.000

Deb Lindsey for The Washington Post

Apr 30, 2014

Eat these as soon as they come off the waffle iron, to get the benefit of their delicate, crisp crust and airy interiors.

You'll need a Belgian waffle iron (makes a deep waffle). Be sure to use juicy blueberries.

Serve with butter and maple syrup.

6 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-10 servings

  • 1 cup flour
  • 1 cup fine stone-ground yellow cornmeal
  • 1/3 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups whole milk
  • 4 large eggs, separated, at room temperature
  • 1 cup fresh corn kernels, chopped (from 2 ears)
  • 1/2 cup fresh or frozen/defrosted blueberries
  • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled


Heat the waffle iron while you sift the flour, cornmeal, sugar, baking powder and salt into a mixing bowl.

Whisk together the milk and egg yolks, then stir in the corn and blueberries. Pour into the flour mixture, stirring gently with a spatula just until combined. Stir in the melted butter; the batter will be lumpy.

Beat the egg whites in the bowl of a stand mixer or hand-held electric mixer on low, then medium-high speed to form soft peaks. Fold half of the beaten egg whites into the batter until barely blended, then fold in the remaining egg whites; use a gentle hand to keep the batter light.

Grease the hot waffle iron with cooking oil spray if needed.

Ladle about one-sixth of the batter (for large waffles) or one-10th of the batter (for smaller waffles) onto the iron, scooping in deep to get at the blueberries and corn at the bottom of the bowl. Close the iron and cook according to the manufacturer’s directions. The waffles should be golden brown and crisp.

Repeat with the remaining batter (no need to use more cooking oil spray). Serve right away.

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Recipe Source

Adapted from "Carla's Comfort Foods: Favorite Dishes from Around the World," by Carla Hall with Genevieve Ko (Atria Books, 2014).

Tested by Amy C. Kim.

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