New This Month

Cornmeal Waffles with Apricot-Cherry Compote


This rendition of a breakfast favorite owes its substantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit compote seeps into the waffles for a touch of sweetness. A dollop of creme fraiche blended with confectioners' sugar adds another layer of texture and taste.

  • Yield: Makes 6

Source: Martha Stewart Living, June 2006


  • 8 ounces creme fraiche
  • 1/4 cup confectioners' sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 cup coarse yellow cornmeal
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup vegetable oil
  • 5 tablespoons unsalted butter, melted
  • Apricot-Cherry Compote


  1. Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).

  2. Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.

  3. Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.

Reviews Add a comment

  • tearose412
    20 APR, 2014
    This is an all-time fave in our household! It's the perfect sweetness, fluffiness and crunch that even my picky nephews will even eat:)