The City Magazine Since 1975

Cornmeal Waffles with Strawberry-Peach Jam & Lemon Crème Fraîche

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For the waffles:

5 Tbs. unsalted butter
1½ cups all-purpose flour
1 cup fine yellow cornmeal, Anson Mills Antebellum brand preferred
2 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1¾ cups buttermilk
2 eggs
1 tsp. pure vanilla extract

For the lemon crème fraîche:

1 cup crème fraîche
Zest of one lemon
1/8 tsp. pure vanilla extract

For the strawberry jam:

1 qt. strawberries, washed, topped, and halved
1 peach, sliced
1/2 cup sugar
2 tsp. fresh lemon juice
1/2 cup water


Melt the butter in a small saucepan over low heat. Increase the heat to medium and cook the butter until the milk solids brown, three to four minutes. Remove immediately and set aside.

Preheat the waffle iron and preheat the oven to 200°F.

Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium-size bowl. Combine the brown butter, buttermilk, eggs, and vanilla in a small bowl and whisk briefly. Add the wet ingredients to the flour mixture and whisk until combined but still lumpy.

Fill the bottom of the heated waffle iron with batter, close, and cook until no more steam escapes the waffle iron. The waffle should be medium brown in color and have a crunchy outside. Remove the waffle and place it in the preheated oven while you cook the other.

Serve the waffles with your desired amount of warm jam and a dollop of crème fraîche.

For the lemon crème fraîche:
Combine the crème fraîche, lemon zest, and vanilla in a stand mixer with the whisk attachment and whisk on medium speed until fluffy. Refrigerate until chilled.

For the strawberry jam:
Combine all ingredients in a medium saucepan and, stirring occasionally, cook the mixture on medium heat until it reduces and thickens, seven to 10 minutes. Set aside.


The jam can be prepared up to five days ahead: cool it to room temperature, cover it, and refrigerate. Warm it over low heat before serving.