This recipe was created by Emily Ellyn. Emily is best known as the Retro Rad Chef from Food Network; Appearing on “Food Network Star,” “Cupcake Wars” and most recently as the winner of “Cutthroat Kitchen.” She’s also a culinary educator and food writer, who writes for “edible” magazine and is the Cake Genius at “Cake Central” magazine. When she’s not busy writing or lecturing, you’ll find Emily cooking up fun at food and spirits events around the world.
- 1 cup Wish Farms Blueberries
- 1 cup all-purpose flour (for a gluten free version, use corn flour)
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup white granulated sugar
- 2 tablespoon butter Crisco, or sub vegetable oil
- 1 teaspoon salt
- 1 1/2 cup buttermilk
- 1 large egg
- cooking oil spray
Whisk your flour, cornmeal, baking powder, salt, and baking soda in a medium-sized bowl. Set aside.
Beat the egg with the milk and sugar and Crisco until its nice and frothy. Gradually add the wet ingredients into the dry ingredients. Once combined, add blueberries.
Grease (spray oil) a hot waffle iron and plop in about 1/2 a cup of the batter.
Let it cook for about 3-4 min on the iron or per your waffle maker’s instructions. Use these waffles for our Berry Hot Chicken and Waffle recipe.