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These cornmeal waffles are high on our breakfast-favorites list – especially this time of year when there is so much amazing fruit in season.  They are made with yogurt, low-fat milk, honey and olive oil.  Of course, we top them with honey butter and fresh fruit for a real decadent treat!


1/2 cup plain cornmeal (I use the finely-ground, old-fashioned cornmeal from Watkins Mill in Wrens, Georgia.)
3/4 cup plain all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2  Tablespoons honey
1 cup plain yogurt (I use Fage Greek-style yogurt.  Both the whole yogurt and the 2% work fine in this recipe.)
1/2 cup low-fat (2%) organic milk
1/3 cup extra virgin olive oil (I use the “everyday” olive oil from California Olive Ranch.)
1 egg
1 teaspoon vanilla extract
Zest of one Meyer lemon

Honey butter (see below)
Fresh fruit for topping

Honey butter:
1 Tablespoon honey
3 Tablespoons butter, softened

You will also need:
Electric waffle maker
One medium-sized mixing bowl
Large spoon
Small bowl for making honey butter

Plug in the waffle maker so that it will be ready to go when the batter is mixed.  If needed, spray lightly with olive oil to keep the waffles from sticking.

Place the cornmeal, flour, baking powder, salt, honey, yogurt, milk, olive oil, egg, vanilla and lemon zest into a medium mixing bowl.  Stir until just combined.

Place about a half cup of batter onto the each plate of the waffle maker.  (Note:  This recipe makes 4 waffles so divide the batter evenly.)  Close the lid and let cook until done.

Meanwhile, mix together the honey and butter in a small container.

When the waffles are done, slather each one with the honey butter and top with fresh fruit.  Serve immediately.

Makes 2 servings (4 waffles).

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