Okay, now I want to tell you about Sunday’s dinner because it was so good. And because I was finally able to convince my husband, who is generally strictly against the breakfast for dinner idea, to eat waffles for dinner. I made them savory and I incorporated one of his favorite ingredients….corn. And it worked!
I also finally broke into my bag of masa harina, which I’ve been dying to use in some way since it was purchased.
Cornbread Waffles topped with Shrimp, Avocado, and Corn Salsa
Cornbread Waffles (gluten-free) yields 4 small square Belgian-style waffles
From the Edible Perspective
- 1/2 cup masa harina
- 1/4 cup fine/medium ground cornmeal
- 1/4 cup gluten-free oat flour
- 1 teaspoon baking powder
- 1/4-1/2 teaspoon salt
- 1 large egg
- 3/4 cup unsweetened almond milk, or 2% milk
- 2 tablespoons butter, melted + slightly cooled
- 1 1/2 tablespoons honey
*Best to use wet ingredients that have come to room temperature.
Preheat your waffle maker to just over medium heat + grease if necessary.
Mix the dry ingredients together in a large bowl.
Whisk the egg until pale yellow, then whisk in the milk, melted butter, and honey.
Pour the wet into the dry and whisk until just combined. Do not over stir and let sit undisturbed for 7 minutes. The batter will thicken and puff during this time. After sitting the batter will be very thick (not really pourable) and airy.
Scoop half of the batter onto the hot waffle maker and gently spread around with a spatula or butter knife and cook until golden brown. I like to cook just over a medium heat. The resulting waffle will be golden brown and soft (but fully cooked through)to the touch but it will firm up a bit as it cools. If your waffle maker is too hot the exterior will become very crispy and the inside won’t fully cook.
Serve immediately with the topping of choice. The original recipe suggests a sweet topping, such as fruit, or butter + honey. Savory or sweet would be delicious here….I’m thinking a fried egg with sauteed peppers, or even chili!
Shrimp, Avocado, and Corn Salsa
- 15-20 small shrimp, grilled (or sauteed in a pan)
- 2 ears of sweet corn, grilled (or boiled in a pan until cooked)
- 1 avocado, diced
- 1-2 tablespoons apple cider vinegar
- 1 tablespoon olive
- 1 teaspoon Mexican oregano (can also sub Italian oregano)
- 1 teaspoon cumin
- Salt and pepper to taste
Combine all ingredients in a bowl.
Top cooked waffles with salsa, and add greek yogurt + Cholula if desired (highly recommended!