Sweet Corn & Blueberry Waffles

Prep Time:

Cook Time:

Serves: 4


  • 1 15-ounce can organic Green Valley Whole Kernel Corn, drained and rinsed

  • 6 tablespoons unsalted butter, melted

  • 1¼ cups unbleached all-purpose flour

  • ¼ cup cornmeal

  • ¼ teaspoon kosher salt

  • 1½ teaspoons baking powder

  • 1/8 teaspoon baking soda

  • 2 tablespoons sugar

  • 1 cup buttermilk

  • 3 tablespoons water

  • 3 large eggs

  • ¾ cup fresh or frozen blueberries (if frozen, do not defrost)

  • Nonstick spray for the waffle iron


  1. Preheat the waffle iron.

  2. In a medium bowl, combine the corn and melted butter; set aside.

  3. In large bowl, whisk together flour, cornmeal, salt, baking powder, baking soda and sugar.

  4. Stir together buttermilk and water in small bowl. Add eggs and beat gently with fork or small whisk until smooth.

  5. Pour liquid mixture along with corn-butter mixture into dry ingredients.

  6. Stir until blended, scraping from bottom and sides of bowl. Do not over mix.

  7. Gently fold in blueberries. Do not over mix.

  8. Lightly spray hot waffle iron on top and bottom with nonstick spray.

  9. Add enough batter to cover cooking surface.

  10. Close iron and cook 5-7 minutes until golden brown and crisp.

  11. Serve hot. Top with butter, maple syrup and breakfast sausage if desired.

Final Step

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