Tuesday, September 17, 2013
Sweet Corn Waffles with Strawberry-Jalapeño Butter + This Month's Kid Lit Pick
This month's Zoobean book post celebrates all things wonderfully unique and different.
It's Okay To Be Different by Todd Parr encourages diversity and invites children to embrace those things that makes us special. I don't know if my kids were first drawn to this book for it's bright colors or fun, playful pictures but I love the book for it's message of acceptance told with tons of creativity and humor.
It's Okay To Be Different offers a wonderful opportunity to talk to your kids about diverse people and what might be special about themselves that they can be proud of. Lessons in self-acceptance should start early and last a lifetime, even I found myself learning a thing or two from this book. Reminders that 'It's okay to be proud of yourself' and 'It's okay to do something nice for yourself' were particularly pertinent and 'It's okay to eat macaroni and cheese in the bathtub'? I should, without a doubt, do more of that.
In this spirit of celebrating unique combinations I made some really delicious waffles with the last of the sweet corn from the garden....It's okay to put sweet corn in your waffles.....
They have a tinge of sweetness from honey which makes them terrific brunch food, but I can see them working just as nicely at dinner with I don't know, some fried chicken......yep, uhuh.
Oh, and let's not forget the Strawberry-Jalapeño Butter. Leave the seeds if you like a kick in the pants with your waffles, otherwise take them out and just get a tongue-tingling edge to an otherwise sweet, rich butter that compliments the crispy corn-filled waffles just perfectly.
If you're looking for more interesting pairings check out The ¡Hola! Jalapeño-Zoobean board Unique Combinations over on Pinterest.
Sweet Corn Waffles with Strawberry-Jalapeño Butter
Makes 4-6 waffles
1 cup all-purpose flour
1 cup fine ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fresh or frozen sweet corn kernels (thaw first if using frozen)
1 large egg
1/3 cup vegetable oil
3 tablespoons honey
1 teaspoon vanilla extract
1 1/2 cups whole milk
Baking spray for greasing waffle iron
For the butter
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup strawberry jam
1 jalapeño, finely chopped (remove seeds for less spicy flavor)
Heat waffle iron according to manufacturer's instructions.
Combine flour, cornmeal, baking powder, and salt in a medium bowl. Combine corn, egg, oil, honey, and vanilla in a separate large bowl. Whisk until everything is incorporated. Whisk in milk. Pour dry ingredients into wet ingredients all at once. Whisk just until everything is mixed together.
Grease waffle iron with baking spray then ladle the batter into the waffle iron. Cook according to manufacturer's instructions.
While waffles are cooking, combine butter, jam, and jalapeño in the bowl of a stand mixer and beat on medium until combined and fluffy. Set aside until ready to serve (stick in the fridge if it is very soft).
Serve waffles hot with the strawberry-jalaepño butter and maple syrup.