And, in my humble opinion, these Cornmeal Waffles with Bourbon Peaches need to make it onto your next brunch table as well. Ever since I purchased my first waffle maker, I’ve been addicted to making waffle recipes of all varieties. And this cornmeal version definitely will have me coming back for more. If you’re concerned about the texture of these waffles, worry no longer. It’s less of a dense/ crumbly cornbread and more of a light and fluffy texture with the addition of delightfully sweet and corn-y chew.
The peaches are the component that take this over the top, however. And honestly you could just make the peach topping for this recipe and put it on whatever you wanted and I wouldn’t be offended. Think vanilla ice cream, crepes, your morning oatmeal, plain straight from the pan… (yes I did this). The peaches wilt beautifully in the oven without becoming overly mushy/ soggy. The brown sugar, bourbon, and butter combination make this into a decadent peachy sauce. To be honest I’m not entirely sure that all the alcohol burns off during the cooking process so keep that in mind if you’re serving this to children. But I wasn’t bothered, clearly. It didn’t prevent me from lapping up every last bit of buttery bourbon peach juice.
Did you make today’s recipe? I love to see what my Gourmet Gourmandians’ are cooking up! Hashtag #TheGourmetGourmand on instagram for free instalove.
Cornmeal Waffles with Bourbon Peaches
_For the Bourbon Peaches_
- 2 peaches sliced into thin pieces
- 1/4 cup packed brown sugar
- 1/3 cup bourbon
- 2 tablespoons butter for dotting
_For the Cornmeal Waffles_
- 3/4 cups all-purpose flour
- 3/4 cups cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup whole milk
- 1 large eggs
- 4 tablespoons melted butter
- 3 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- Preheat your oven to 400 degrees.
- In a small baking dish (I used a gratin dish), combine the peaches, bourbon, and brown sugar. Mix with a spoon or your hands until the sugar is evenly distributed. Dot the entire mixture with 2 tablespoons of butter.
- Bake for 20 minutes, stirring 1-2x during the baking.
- Meanwhile preheat your waffle iron.
- In a medium mixing bowl combine flour, cornmeal, baking powder, and salt. Mix together and set aside.
- In a large glass measuring cup or bowl, combine the milk, eggs, melted butter, honey, and vanilla extract. Whisk together thoroughly making sure to dissolve the honey.
- Whisk the wet ingredients into the dry ingredients.
- Spoon about 1/4 cup of the waffle batter into your waffle iron and cook per your waffle maker's instructions.
- For mine, I need to flip my iron and wait about 4 minutes, or until the waffle stops steaming aggressively.
- Serve the waffles immediately with the Bourbon Peach sauce spooned over the top.