These cornbread waffles with maple mascarpone topping are a hearty way to breakfast or brunch, weekend-style; they’re also naturally gluten free.
Mornings for us revolve around coffee, coffee, and more coffee. On most days, breakfast is supremely simple fare. But on special occasions or with guests, we’re inching towards becoming people who breakfast. Or brunch: at least! We actually didn’t own a waffle maker until last year, after we had a lazy morning waffle brunch with our pal Ashley in Denver. Now, our waffle maker is here to stay. And with it: we’ve been making these light and fluffy cornbread waffles ever since. They’re naturally gluten free, and seriously satisfying: we like them even better than a “standard” waffle! Keep reading for all our secrets.
Anyway, it seems only fitting to honor the breakfast queen with this cornbread waffles recipe, on the birth of her first little one! These waffles with maple mascarpone are a mixup of Ashley’s cornmeal waffles and our maple mascarpone topping. We love the dense texture and complex flavor of these gluten free cornbread waffles, which are made with cornmeal and oat flour. For our version, we combined them with this fluffy sweet mascarpone cheese topping. It started out as a dollop on top, but ended up with a messy schmear, which seemed absolutely appropriate.
For the maple mascarpone
- 1/2 cup mascarpone cheese (or cream cheese)
- 2 tablespoons maple syrup
For the cornbread waffles
- 1/2 cup masa harina
- 1/4 cup fine or medium ground cornmeal
- 1/4 cup gluten-free oat flour (make your own by processing1/4 cup rolled oats in a food processor or high-speed blender until finely ground)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup milk (or almond milk)
- 2 tablespoons butter (or coconut oil), melted and cooled
- 1 1/2 tablespoons maple syrup
- Chopped pecans, for serving
- Preheat a waffle maker to medium high heat; grease it if necessary.
- In a small bowl, mix the mascarpone with 2 tablespoons of the maple syrup, then set aside.
- In a large bowl, mix together the masa harina, cornmeal, oat flour, baking powder and kosher salt.
- In a medium bowl, whisk the egg, then whisk in the milk, melted butter, and maple syrup. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Let sit undisturbed for 7 minutes. After sitting, the batter becomes very thick and unpourable.
- Scoop half of the batter onto the heated waffle maker and gently spread it into an even with a spatula. Cook until golden brown. (The resulting waffle will be golden brown and soft, but it will firm up a bit as it cools. If the waffle maker is too hot, this may prevent the inside from cooking fully).
- Serve immediately with maple mascarpone. To store leftovers, let cool fully and freeze in an airtight plastic bag; reheat in a toaster or oven. (This recipe makes 2 large waffles or 4 small; if you scale it up, place the cooked waffles in a 300F oven to keep warm while cooking the remaining waffles.)
You can read full article and recipes here : https://www.acouplecooks.com/cornbread-waffles-with-maple-mascarpone-schmear/