CORNMEAL WAFFLES WITH GOAT CHEESE AND SUN-DRIED TOMATOES

(Serves 5 to 6)

• 1 ¾ c. milk
• 6 TBS melted butter
• 2 eggs (separated)
• 8 oz. goat cheese
• 2 oz. sun-dried tomatoes
• 1 ¼ cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 TBS sugar
• 1 TBS baking powder
• ¾ teaspoon salt

Combine milk, goat cheese, sun-dried tomatoes, and egg yolks in a blender and blend until incorporated. Combine flour, cornmeal, sugar, baking powder, and salt into blender with milk mixture and blend until smooth.

In the bowl of a stand mixer, beat egg whites until soft peaks form. Fold into batter and when waffle iron is hot begin cooking waffles.

LEMON THYME COMPOUND BUTTER

• 2 sticks (8 ounces) butter, softened
• 1 lemon, zested then juiced
• 1 orange, zested then juiced
• 6 sprigs of fresh thyme
• 1 teaspoon salt

Mix butter, lemon zest and juice, orange zest and juice, salt, and thyme until incorporated. Roll in plastic wrap and refrigerate.

<< Back to all recipes