Cornmeal Lemon Thyme Waffles with Caprese Salad

Cornmeal Lemon Thyme Waffles with Caprese Salad



  • 1 cup unbleached white flour
  • ½ cup cornmeal
  • 2 teaspoons corn starch
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 cup whole milk
  • 2 eggs
  • 2 teaspoons olive oil
  • ½ teaspoon apple cider vinegar
  • ½ cup grated parmesan cheese
  • 1 tablespoon minced fresh lemon thyme
  • – Honey Formage Blanc Caprese Salad –
  • 2-3 large ripe tomatoes trimmed and sliced
  • 1 tablespoon olive oil plus more to garnish
  • 1 teaspoon lemon zest plus more to garnish
  • 4 ounces fresh Formage Blanc or mozzarella cheese
  • flaky sea salt to taste
  • fresh cracked pepper to taste
  • handful fresh thyme leaves (no stems)
  • balsamic vinegar to taste


Make waffle batter.

  1. Preheat waffle iron and oven to 250ºF.
  2. In a medium bowl, whisk together the flour, cornmeal, corn starch, sugar, baking powder, sea salt, and black pepper until thoroughly incorporated. In a large bowl, whisk milk, eggs, olive oil, and apple cider vinegar until combined. Add dry ingredients to wet, and whisk until no clumps remain. Fold in parmesan cheese and basil.


Make caprese salad.

  1. Place sliced heirloom tomatoes in a medium bowl and toss with olive oil and lemon zest. Add burrata in teaspoon-sized hunks. Sprinkle with flaky sea salt and fresh cracked pepper. Toss gently and set aside.
  2. Make waffles according to manufacturer’s instructions, placing cooked waffles on a wire rack in the warm oven. Once finished with all the batter, cut waffles to desired size and shape.
  3. Serve waffles with burrata caprese salad, drizzled with olive oil and balsamic vinegar, and finished with lemon zest and fresh cracked pepper.

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