Tomorrow I’m hoping on a flight and headed back to Illinois to be with friends and family for my baby shower. Time has flown by and it feels a bit surreal that we’re only about 12 weeks out. I’ve had my head in learning mode- reading books, planning the nursery, and overall nesting (aka: organizing the entire house). All of this, on top of work, has created this sort of strange environment where I kind of forget about about other exciting things that are happening between now and then, like the new book (you can also read a bit more about it here and check out one of the other recipes)!
So, to keep myself on task and excited, over the course of the next month in preparation for the book to launch, I’ll be sharing a few of my favorite recipes from the book. This particular recipe is the winter variation for my favorite, simple waffle recipe. I have been in love with citrus as of late (even if it doesn’t always love me) and while grapefruit isn’t always my favorite, I’ve found roasting it to be amazing. And of course, you can’t go wrong with cornbread for breakfast (see also these cornbread pancakes.)
Cornbread Waffles with Roasted Grapefruit from The Easy Vegetarian Kitchen
I'll often cut the recipe in half to serve two people, but still roasted the whole amount of grapefruit (I love the extra fruit!)
- 1 large grapefruit (or 2 if they are on the smaller side)
- 2 tablespoons sucanat
- 3/4 cups (90 g) whole wheat pastry or unbleached all-purpose flour
- 3/4 cup (90 g) cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon sea salt
- 1 cup (240 ml) whole milk
- 2 large eggs
- 4 tablespoons (56 g) melted butter
- 1 tablespoon (15 ml) maple syrup
- 1⁄2 teaspoon vanilla extract
- Preheat the oven to 425˚. Slice the skin off the grapefruit and cut into slices. Place in a roasting pan and sprinkle with the sucanat. Bake for 15 to 20 minutes, until the sugar has caramelized and is lightly browned.
- Preheat the waffle iron. In a bowl, whisk together the flour, cornmeal, baking powder, and sea salt. In a separate bowl, whisk together the milk, eggs, melted butter, maple syrup, and vanilla extract. Pour the wet ingredients into the dry and stir until combined but with a few lumps, being careful not to overmix.
- Pour a quarter of the batter into the waffle iron and cook per the waffle iron directions. Keep finished waffles on a baking tray in a 200 ̊F (93 ̊C) oven until ready to serve. Serve topped with roasted grapefruit and maple syrup.
by Erin Alderson