Bursting with fresh blueberries and bright lemon, these crisp cornbread waffles make any morning sunnier.
Prep Time: 10 minutes
Cook Time: 5 minutes per waffle
Yield: About 4 large waffles
Ingredients
- 1 package Love & Cornbread Rise & ShineSunday Supper Cornbread Mix, prepared according to package directions with 1 cup milk, 2 eggs, and ½ cup oil
- Zest of 1 lemon
- 1 tsp. vanilla extract
- 1 cup fresh blueberries (or frozen; see Tip)
Directions
- Preheat the waffle iron to medium-high (about 75% heat).
- Prepare the cornbread batter according to the package directions. Stir in the lemon zest and vanilla. Do not add the blueberries.
- Lightly oil the waffle iron. Pour ½ cup batter onto the hot iron and sprinkle with ¼ cup blueberries. Close the lid and cook about 5 minutes, or until golden brown.
Tip: If using frozen blueberries, do not thaw. Brush away any ice crystals and pat dry before using. Add 30–60 seconds of cooking time if needed.
