Strawberry Swirled Cornmeal Waffles.

Soft, fluffy, golden sweet cornmeal waffles swirled with sweet strawberry jam, topped with fresh strawberries – on the table in under 20 minutes!  The BEST flavor combination EVER.

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I’m here today to tell you that I have finally figured out how to put that heavenly flavor combination to use >>> STRAWBERRY SWIRLED CORNMEAL WAFFLES.

And who said cornbread waffles were only for fried chicken/chili?

Cornmeal waffles are for all the foodies out there who never hopped on the whole-wheat waffle train, like us.  Nothing beats a soft, fluffy, tender, warm waffle hot off the press – so why would anyone go messing it up with dry, crumbly whole wheat business?  Not me.  That’s for sure.  If I’m going to eat a waffle, it’s going to be good.  That’s how it goes for me and my waffle maker.

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Until these cornmeal waffles, I never understood the glory of texture in waffles. I never understood that texture could co-exist with soft, fluffy, pillow-y goodness.

AND THEN swirl in some strawberry jam?!!? Omgsh. Now, these waffles are a weekend breakfast.

Wait, weekends are also for being lazy. So, good thing these are so simple/quick that you could actually make them on a weekday morning… if you don’t hit the snooze button 6 or 7 times, like me.

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Because they freeze well, they can be frozen ahead of time and serve as the perfect quick breakfast option to grab, toast, eat and go. Consider my snooze button problem avoided. 😉

I’ve been enjoying mine in the morning with extra strawberries, a little powdered sugar, sliced banana and maple syrup. What does your weekday breakfast look like??

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Strawberry Swirled Cornmeal Waffles

Soft, fluffy, golden sweet cornmeal waffles swirled with sweet strawberry jam, topped with fresh strawberries – on the table in under 20 minutes!  The BEST flavor combination EVER.

Ingredients:

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder (I use double acting baking powder for extra fluffiness)
1/4 cup sugar
1 teaspoon salt
2 cups milk (1%, 2%, skim, almond, coconut all work)
3 tablespoons vegetable oil
2 large eggs
1/4 cup strawberry jam
1/4 cup fresh strawberries, finely chopped

Directions:

  1. Preheat waffle iron according to manufacturer’s instructions.
  2. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Gently swirl/fold in strawberry jam and strawberries. I only fold a few times so that there are still streaks of strawberry jam.
  3. Pour batter onto hot waffle iron and bake in batches.
  4. Serve the waffles immediately with butter and maple syrup, or your choice of toppings. Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster.