At your next brunch, try going beyond French toast and cinnamon rolls with basil and corn cornmeal waffles. Filled with not just savory, sweet, and salty flavors but also with a plethora of health benefits, it’s the perfect Sunday brunch addition.
● 1 ¼ cups medium-grind cornmeal
● 1 ¼ cups all-purpose flour
● ½ teaspoon black pepper
● ½ teaspoon baking soda
● 1 teaspoon baking powder
● 14 large eggs
● 1 teaspoon honey
● 5 tablespoons unsalted butter
● 1 ½ teaspoon kosher salt, divided
● 2 cups whole buttermilk
● 1 cup fresh corn kernels
● 2 tablespoons finely chopped fresh basil
● 2 tablespoons chopped fresh chives
● ¼ cup plus 2 tablespoons crème fraîche
● 1 tablespoon whipping cream
● 2 teaspoons lemon juice
● 6 ounces smoked wild salmon
Use an oven-safe wire rack to line a baking sheet. Bake the prepared baking sheet in the oven after preheating it to 200 degrees. Combine the cornmeal, flour, pepper, baking soda, and 1 1/4 teaspoons of salt in a bowl.
In a bowl, whisk buttermilk, two eggs, and two teaspoons of honey. Mix the buttermilk blend to the cornmeal mixture and slowly stir well. Add in some cooled butter and let it dissolve. Now, add corn and a tablespoon of chives and basil. Allow it to rest for ten minutes at room temperature.
In the meantime, heat a circular 8 1/2-inch waffle iron to medium heat. In a medium bowl, combine crème fraîche, 1 tablespoon of basil and chives, whipped cream, 1 teaspoon of lemon juice and honey, and 1/4 teaspoon of salt. Cover and store it in the refrigerator until needed.
Fill the waffle iron with approximately 3/4 cup of the waffle batter. Waffles should be cooked for approximately 4 minutes. Next, take out the waffle from the iron and place it on a prepared baking sheet in a warm oven.
Meanwhile, add 1 teaspoon lemon juice to a deep skillet filled with water to 1 1/2 inches in depth and heat it. In a small bowl, crack one egg; carefully lower it into the simmering water. Start cooking the eggs over medium-low heat and increase the heat as necessary for 3 to 5 minutes. With the remaining eggs, repeat the same cooking procedure.
Put two poached eggs on top of each waffle. Among the waffles, distribute the salmon and crème fraîche mixture evenly. Top them with more pepper and chives and your basil-and-corn cornmeal waffles are ready to be served!