Nutrition per serving may change if servings are adjusted.
¾ cup flour
½ cup cornmeal
2 tablespoons packed brown sugar (see Tips)
1 teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
½ cup fat-free milk
3 tablespoons canola oil
2 egg yolks
½ teaspoon vanilla
2 egg whites
Nonstick cooking spray
1 cup apple juice
1 tablespoon lemon juice
2 cups fresh blueberries
½ teaspoon finely shredded lemon peel
⅛ teaspoon ground cinnamon
To prepare the Cornmeal Waffles: In a large bowl, combine flour, cornmeal, brown sugar, baking powder, and salt.
In a medium bowl, combine buttermilk, milk, oil, egg yolks, and vanilla. Whisk to combine. Whisk mixture into flour mixture until just combined (do not overmix).
In a large bowl beat egg whites with an electric mixer on medium-high speed until soft peaks form. Fold egg whites gently into batter.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. (See Tip.)
To prepare the Blueberry Compote: In a medium saucepan, bring apple juice and lemon juice to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until reduced by half. Stir in fresh blueberries, lemon peel, and cinnamon. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more.
Tips: If using sugar substitutes, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 191 calories, 28 g carbohydrate, 175 mg sodium.
If using a 6-inch round waffle iron, use ½ cup batter per waffle and serve three quarters of a round waffle per serving.