CORNMEAL WAFFLES WITH RHUBARB COMPOTE AND CACAO NIBS

You're probably wondering why I'm posting a rhubarb recipe when I just finished saying Spring was on it's way out... Well, rhubarb was totally late to the party this year, and can still be found at markets throughout Toronto. I made this rhubarb compote to top my birthday breakfast waffles a few weeks back, and have made it so many times since, that I knew it needed a spot on the site. The perfect tart to sweet ratio makes this compote ideal for topping waffles, plain yogurt, fruit salads, you name it! Combine it with lightly toasted cornmeal waffles, a little crunch from the cacao nibs, and you have yourself a winning weekend breakfast!

PS. thanks to the gaggle for my beauty new place mats.

CORNMEAL WAFFLES WITH RHUBARB COMPOTE AND CACAO NIBS // serves 4

Ingredients:

waffles //
1/2 cup white flour
1/2 cup corn meal
1 tsp baking powder
1/4 tsp baking soda
1 T white vinegar*
1 cup (minus 1 T) milk of your choice*
1 egg
2 T honey
1/2 tsp vanilla
2 T unsalted butter, melted and slightly cooled

compote //
2 cups rhubarb, chopped
1/2 cup water
1/2 cup brown sugar
2 tsp vanilla extract

*note: or 1 cup buttermilk, if you have it.

What to do:

Start by making the compote. Combine the water, sugar and vanilla in a saucepan on medium-heat. Allow the sugar to dissolve completely, then add the rhubarb.

Bring to a boil, reduce to a simmer, and cook, uncovered, for about 10 minutes - stirring occasionally to break up the larger pieces. After 10 minutes, assess the amount of liquid in the pot. If desired thickness is achieved, remove from the heat, if not, leave it to simmer for a little longer.

Turn on your waffle iron and allow it to heat up while you make the batter.

Add 1 T white vinegar to a measuring cup; then fill with milk to the 1 cup line. Allow to sit and curdle (skip this step if using buttermilk).

In a large bowl, combine all the dry ingredients and stir to combine.

In a separate bowl, whisk the egg, then add the buttermilk, honey, vanilla and room temperature, melted butter; whisk to combine.

Transfer the wet ingredients into the dry and using a wooden spoon, stir just until combined.

Scoop 1/2 cup batter onto the hot waffle iron. Shut the lid and let bake until browned and crisp (~5-7 minutes depending on your iron). Continue the same way until you've made 4 or have used up all the batter. Be careful not to stack the waffles as you make them or they will get soggy.

Serve warm, with a heaping scoop of rhubarb and a sprinkle of cacao nibs.

CORNBREAD

I've been on the hunt for the perfect cornbread recipe for quite some time now. No matter which recipe I followed, I found that the result was always a little dry, and not quite the texture and flavour I was hoping for. Until now.

It got cold this week, so we decided that chili would be the perfect weeknight dinner. Chili naturally means cornbread, and I was determined to find a new recipe to try. I got the idea to make it in a cast iron pan from Sprouted Kitchen and I am beyond ecstatic with the results.

CORNBREAD // 10" cast iron pan or 8x8 pan

Preheat oven to 350.

Ingredients:

1 cup white flour
3/4 cup cornmeal
1 tbsp baking powder
1 tsp sea salt
1/3 cup honey or maple syrup 
3 tbsp melted butter or neutral oil
1 cup (homemade) buttermilk*
1 egg

* I don't typically have buttermilk on hand. To make it, simply place 1 tbsp white vinegar in a measuring cup and fill to the 1 cup line with milk (I used soy). Let sit for a few minutes before using.

What to do:

Place the cast iron pan in the oven as it preheats to allow the pan to warm up.

In the meantime, whisk the flour, cornmeal, baking powder and salt in a large bowl. Stir in the honey.

Place the butter in a small bowl, and melt it in the microwave. Remove and add in the egg and milk and whisk well.

Add the wet ingredients to the dry and stir to combine.

Remove the pan from the oven, roll a small amount of butter throughout the pan, and then transfer the mixture.

Bake for 20-30 minutes until golden brown.