Low Sodium Blueberry Cornbread Waffles

Low Sodium Blueberry Cornbread Waffles

AuthorcukebookRatingDifficultyBeginner

Store bought waffles are always packed with preservatives, especially sodium. If you've every tried converting your favorite pancake or waffle recipe to a low sodium version, you've probably struggled to get nice fluffy results. I cant tell you how any dense waffles I've made. These low sodium blueberry cornbread waffles are anything but dense, easy to make, and delicious!

Yields5 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

 1 ¼ cups All purpose flour
 ¾ cup Cornmeal
 ¼ cup Sugar
 1 ½ cups Low fat milk
 ¼ cup Lemon juice
 2 Large eggs
 2 tbsp Unsalted butter (melted)
 1 tsp Vanilla
 1 cup Blueberries, fresh

1

Preheat the waffle iron while you are mixing up the waffles.

2

In a medium bowl, mix together the dry ingredients.

3

In another larger bowl, whisk together the milk, lemon juice, eggs, butter, and vanilla.

4

Add the dry ingredients to the wet ingredient and stir just until combined.

5

Gently fold in the blueberries, being sure not to overmix.

6

Pour batter into the waffle iron* and bake the waffles, one at a time until gold brown. Serve with berry syrup.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 352
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 4.1g21%
Cholesterol 99.8mg34%
Sodium 68.6mg3%
Potassium 178mg6%
Total Carbohydrate 59g20%
Dietary Fiber 3.1g13%
Sugars 13.7g
Protein 10.4g21%

Phosphorus 19.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Source: 

http://www.sodiumoptional.com/blueberry-cornbread-waffles/

Ingredients

 1 ¼ cups All purpose flour
 ¾ cup Cornmeal
 ¼ cup Sugar
 1 ½ cups Low fat milk
 ¼ cup Lemon juice
 2 Large eggs
 2 tbsp Unsalted butter (melted)
 1 tsp Vanilla
 1 cup Blueberries, fresh

Directions

1

Preheat the waffle iron while you are mixing up the waffles.

2

In a medium bowl, mix together the dry ingredients.

3

In another larger bowl, whisk together the milk, lemon juice, eggs, butter, and vanilla.

4

Add the dry ingredients to the wet ingredient and stir just until combined.

5

Gently fold in the blueberries, being sure not to overmix.

6

Pour batter into the waffle iron* and bake the waffles, one at a time until gold brown. Serve with berry syrup.

Low Sodium Blueberry Cornbread Waffles

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