Photo: Hector Manuel Sanchez
Serves 4 (serving size: 2 waffles and about 2 tbsp. compote)

Whole buttermilk is the key to fluffy, tender cornmeal waffles. For an even quicker a.m. meal, make the batter the night before.

How to Make It

Step 1

Bring blueberries, 2 tablespoons sugar, and 1 tablespoon water to a simmer in a small saucepan over medium-high; cook 8 minutes or until thickened. Stir in basil.

Step 2

Heat waffle iron to medium-high. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and baking powder in a bowl. Combine remaining 1 tablespoon sugar, buttermilk, and eggs in a bowl. Add flour mixture to buttermilk mixture, stirring until just combined.

Step 3

Coat waffle iron with cooking spray. Spoon 1/3 cup batter per waffle onto iron. Cook 4 minutes or until lightly browned; repeat with remaining batter. Serve with compote.