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Product Used In This Recipe

Original Stovetop Belgian Waffler

See Product

Cornmeal Waffles with Blue'Beer'y Compote

Prep: 10 Minutes

Cook: 20 Minutes

3 - 4 Servings

  • Ingredients
    • Waffle:
    • 3/4 cup finely ground cornmeal
    • 1 cup all-purpose flour (gluten free may be substituted)
    • 1 Tbsp pure maple syrup
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 egg, room temperature
    • 1 cup buttermilk, room temperature
    • 5 Tbsp butter, melted
    • Compote:
    • ½ lb frozen or fresh blueberries
    • ¾ cup beer (a citrus IPA or sour beer is best)
    • ½ cup sugar, less if berries are sweet
  • Directions


      Combine cornmeal, flour, maple syrup, baking powder, baking soda and salt. Whisk eggs, buttermilk and butter together in a separate bowl, then fold in the dry ingredients. Don’t overmix, small lumps should be visible.

      Allow batter to sit for 15 minutes. During the last 3 minutes of this rest period, preheat your Nordic Ware Stovetop Waffle pan halves over medium heat. Using a pastry brush, season both halves of iron with butter or vegetable oil. Pour batter into center of iron, and cook 3-4 minutes total, flipping waffle pan halfway through the cooking time so that both sides of waffle are evenly browned. Repeat with remaining batter.


      Combine all ingredients in a small saucepan and bring mixture to a boil. Turn down to medium low heat and simmer for 20 minutes, until liquid is reduced by half and thickened. Serve warm or room temperature, spooned over fresh cornmeal waffles.

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Product Used In This Recipe

Original Stovetop Belgian Waffler

See Product

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