Cornmeal Waffles with Blue’Beer’y Compote

• 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

Waffles:

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.

Compote:

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.