Mornings for us revolve around coffee, coffee, and more coffee. On most days, breakfast is supremely simple fare. But on special occasions or with guests, we’re inching towards becoming people who breakfast. Funny story: we didn’t own a waffle maker until last year, after we had this lazy morning waffle brunch with our pal Ashley. Ashley is 1000% passionate about breakfast, and after that meal we were convinced making space in our cupboard for a waffle maker would be absolutely worth it. That trip was the first time Alex and I had met Ashley in “real life” after knowing her for years online. We originally bonded over food and photography, and over time the three of us grew to be fast friends though we were states apart.
So it seems only fitting to honor the breakfast queen with a waffle recipe, as she is pregnant with her first little one due in December! These cornbread waffles with maple mascarpone are a mixup of Ashley’s cornmeal waffles and our maple mascarpone. We loved the dense texture and complex flavor of these gluten-free waffles, set off by the fluffy sweet mascarpone cheese topping. It started out as a dollop on top, but ended up with a messy schmear, which seemed absolutely appropriate.
We’ve banded together with some additional friends from around the internet to celebrate Ashley in a virtual breakfast-themed event today. See below for the full list of recipes, and check the Instagram hashtag #ediblebabybash for more breakfast ideas!
Ashley, we are over the moon happy for you and know you will be the most amazing mama! It has been a thrill to walk with you through this process and we can’t wait to meet your sweet babe! Sending so much love.
Did you make this recipe?
We’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
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Fried Chicken & Waffles with Apple Butter & Kale Slaw | Climbing Grier Mountain
Winter Vegetable Breakfast Skillet | Flouishing Foodie
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Fancy Avocado Toast | A Beautiful Plate
Apple Cinnamon Oatmeal Waffles | Making Thyme for Health
Deep Fried Nutella French Toast | I am a Food Blog
Verde Shakshuka | Beard and Bonnet
- ½ cup mascarpone cheese (or cream cheese)
- 3 1/2 tablespoons maple syrup
- 1/2 cup masa harina
- 1/4 cup fine or medium ground cornmeal
- 1/4 cup gluten-free oat flour (make your own by processing 1/4 cup rolled oats in a food processor or high-speed blender until finely ground)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup milk (or almond milk)
- 2 tablespoons butter (or coconut oil), melted and cooled
- Chopped pecans, for serving
- Preheat a waffle maker to medium high heat; grease it if necessary.
- In a small bowl, mix the mascarpone with 2 tablespoons of the maple syrup, then set aside.
- In a large bowl, mix together the masa harina, cornmeal, oat flour, baking powder and kosher salt.
- In a medium bowl, whisk the egg, then whisk in the milk, melted butter, and 1 1/2 tablespoons maple syrup. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Let sit undisturbed for 7 minutes. After sitting, the batter becomes very thick and unpourable.
- Scoop half of the batter onto the heated waffle maker and gently spread it into an even with a spatula. Cook until golden brown. (The resulting waffle will be golden brown and soft, but it will firm up a bit as it cools. If the waffle maker is too hot, this may prevent the inside from cooking fully). Serve immediately with maple mascarpone. To store leftovers, let cool fully and freeze in an airtight plastic bag; reheat in a toaster or oven.
Adapted from Edible Perspective