Zucchini Cornbread Waffles

In recent years, waffles have emerged as a versatile meal option that transcends the boundaries of breakfast. These delightful treats can easily transition from morning sustenance to an elegant brunch centerpiece or even a savory side dish for dinner. Among the myriad of waffle recipes available, Zucchini Cornbread Waffles stand out for their unique fusion of flavors and nutritional benefits. This dish offers a delightful balance of sweet and savory, making it a perfect choice for anyone looking to elevate their waffle game.

Discover the deliciously unique Zucchini Cornbread Waffles that will transform your breakfast game. This versatile recipe combines the moisture of zucchini with the natural sweetness of corn, creating a flavorful dish packed with nutrition. Perfect for any meal, these waffles can be enjoyed sweet or savory, and are an excellent way to sneak veggies into your diet. Try them topped with your favorite ingredients for a delightful twist on a classic favorite!

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Ingredients

1 medium zucchini, grated (approximately 1 cup)

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or homemade buttermilk: add 1 tablespoon vinegar to regular milk)

2 large eggs

1/4 cup honey or maple syrup

1/4 cup melted butter (or substitute with vegetable oil)

1 cup sweet corn kernels (can be fresh, frozen, or canned)

1/2 cup shredded cheese (optional; cheddar or pepper jack work well)

Chopped chives or green onions for garnish (optional)

Instructions

Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth, and twist it to squeeze out any excess moisture. This step helps prevent the batter from becoming too wet. Set the zucchini aside.

Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Ensure that the ingredients are well combined for even distribution of leavening agents.

Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, honey (or maple syrup), and melted butter until the mixture is smooth and creamy.

Add Zucchini and Corn: Incorporate the grated zucchini and sweet corn into the bowl with the wet ingredients. If you are using cheese, fold it in at this stage to ensure an even distribution throughout the batter.

Combine Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.

Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the cooking surfaces with cooking spray or a brush of oil to prevent sticking.

Cook the Waffles: Pour the batter into the preheated waffle iron, using a ladle or measuring cup to scoop about 1/2 to 3/4 cup of batter for each waffle, depending on the size of your iron. Close the lid and cook the waffles until they are golden brown and crispy, typically around 4-6 minutes. Refer to your specific waffle maker's instructions for best results.

Serve: Carefully remove the waffles from the iron once they are cooked. Serve them immediately, garnished with chopped chives or green onions if desired. These waffles are delightful with a spread of butter, a drizzle of honey, or a dollop of fresh yogurt.

Storage: If you have any leftovers, allow the waffles to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each waffle individually in foil and place them in a freezer bag for up to 2 months.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4 (approximately 8 waffles)