These soft gluten-free corn flour waffles are made with toasty ghee and topped with an abundance of sumac & ghee summer veggies and a basil yogurt sauce! Perfect for breakfast, lunch, or dinner, these waffles are made in collaboration with Alanna of The Bojon Gourmet and Organic Valley, using their organic ghee and grassfed dairy.
My ideal Sunday brunch menu is quite possibly entirely made up of waffles. I’m certain I could never tire of those crispy brown exteriors with soft fluffy centers topped with various sauces and flavors. There’s certainly no shortage of waffles here on Snixy Kitchen: these or these or these or these or these. These soft and fluffy ghee corn flour waffles with sumac veggies and basil yogurt sauce are no exception. I’d like a buffet of all of the waffles just once in my life.
Toward the end of my pregnancy with Zoella 2½ years ago, Alanna came over to help me photograph cornbread waffles when I could barely bend over to pick up the jalapeño I dropped on the floor. This time around, we’ve gotten together to make corn flour waffles, which are a more delicate, lighter version of cornbread waffles, more akin to traditional waffles. We’ve teamed up for a savory and sweet duo using the same corn flour waffle base. I’ve topped my savory version with summer corn, blistered tomatoes, and squash sautéed in ghee and sumac with a basil yogurt sauce drizzle. Alanna’s sweet corn waffle version is made sweeter with sugar and vanilla then topped with whipped honey ghee and berries.
At 32 weeks pregnant today, it seems we’ve started a tradition of making savory corn waffles around the time I’m about to have a baby. I don’t plan on making corn waffles again.
Ya right. You can’t keep me away from savory corn waffles, especially when there’s ghee involved (but that tradition part will end here). By swapping in ghee in place of the butter, these corn flour waffles take things to a whole new level with deep nutty warm buttery notes that add richness even among the other flavors.
Ghee is butter that is slowly clarified to remove excess water, which in turn caramelizes some of the milk solids. This process creates a deep buttery flavor with sweet toasty and nutty notes. It also gives ghee a high smoke-point, which makes it perfect for brushing on your waffle iron or subbing in place of your regular cooking oil to add extra warm buttery notes that don’t overpower. Plus, ghee is shelf-stable, so you can always have a soft buttery spread to use whenever you need it! These waffles have ghee both in the soft fluffy batter and brushed on the waffle iron to create an almost caramelized-like crispy brown crust on the outside.
In addition to Organic Valley’s organic ghee, these waffles are made using all Organic Valley grass-fed or free-range dairy ingredients, including Grassmilk, Grassmilk Yogurt, and Eggs. Organic Valley is a national co-op of small family-owned organic dairy farms, including several in California. Their organic dairy is free of gmos, growth hormones, antibiotics, and toxic pesticides. All of their dairy comes from pasture-raised happy cows, which in turn, produce healthier milk products.
The organic grass-fed dairy, in particular, contains higher levels of omega-3s, which are essential fats that are good for many things, but especially growing brains in fetuses and kids. Good thing I’m still on a heavy milk kick this pregnancy! While the ghee isn’t part of their 100% grass-fed label, all of their pasture-raised cows spend significantly more time on grass than most, which makes ghee high in these omega-3s too. Basically, ghee checks all the boxes as far as butter options go. Rich warm flavor? Check. Health benefits? Check. Organic? Check. Happy cows? Check.
You can serve these gluten-free savory corn flour waffles for breakfast, lunch, or dinner! Or do what Alanna and I did and make a big batch to freeze and reheat in the toaster so you can have delicious homemade waffles on demand whenever you want! Head over to Alanna’s site for her sweet variation.
Disclosure: Special thanks to Organic Valley for providing the dairy featured above and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!
- ¾ cup + 2 tablespoons (120g) gluten-free corn flour (such as Bob's Red Mill) *See Note
- ¾ cup (128g) sweet rice flour (such as Bob's Red Mill)
- ¼ cup (30g) tapioca flour/starch (such as Bob's Red Mill)
- 1½ tablespoons cane sugar
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 cup Organic Valley Whole Milk
- 3 large Organic Valley eggs, separated
- 4½ tablespoons melted Organic Valley Ghee, plus more for cooking
- ½ cup sweet corn kernels
- ⅔ cup Organic Valley Grassmilk Yogurt
- ¼ cup packed basil, roughly chopped
- ¼ teaspoon kosher salt
- 1½ tablespoons Organic Valley Ghee, divided
- 2 ears sweet corn, kernels cut off the cob
- 1 pint cherry tomatoes
- 1 yellow squash, sliced into ¼ inch thick coins
- 1 zucchini, sliced into ¼ inch thick coins
- 1½ teaspoons ground sumac
- ¼ teaspoon salt & pepper, divided (or to taste)
- First prepare the basil yogurt sauce. In a small food process or blender, blend ⅓ cup of the yogurt with chopped basil until smooth. Fold in remaining yogurt and salt. Alternatively, finely mince the basil and stir it with the full ⅔ cup yogurt and salt. This will work, but will yield a thicker "sauce" that doesn't drizzle.
- In a medium bowl, sift together corn flour, sweet rice flour, tapioca starch, sugar, baking powder, and salt. Set aside.
- Whisk together the milk and egg yolks in a small bowl or measuring cup and set aside.
- Using a stand mixer or an electric mixer, beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes. Set aside.
- Add the milk mixture followed by the melted ghee to the dry ingredients and whisk until thoroughly combined. Gently fold the whipped egg whites into the batter until just combined, being careful not to over mix.
- Carefully fold in the sweet corn.
- Preheat oven to lowest temperature (I do 150°F) to keep waffles warm while you cook.
- If using an electric waffle iron, cook waffles according to manufacturer directions, lightly brushing the iron with ghee. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly brush the top and the bottom of the waffle iron with ghee. Pour ¾-1 cup of batter into the middle of the waffle iron and cook for 60-90 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 90 seconds on both sides). Transfer to a plate and repeat with remaining batter, keeping waffles warm in a 150°F oven while you make the rest and cook the veggies.
- Top waffles with a generous drizzle or dollop of the basil yogurt sauce and about ¾ to a cup of the sumac veggies.
- Serve with extra basil yogurt sauce on the table.
- In a medium skillet (preferably cast-iron), melt 1½ teaspoons ghee over medium heat. Add the sweet corn kernels and a pinch of salt. Cook, stirring for 2-3 minutes, until corn is cooked but still firm. Transfer to a bowl and set aside.
- In the same skillet, melt another 1½ teaspoons ghee over medium-high heat. Add the whole cherry tomatoes with a pinch of salt. Cook, stirring occasionally, for 3-5 minutes, until the tomatoes begin to blister and pop, but don't lose all their juices. Add to the bowl with the corn and set aside.
- In the same skillet, melt another 1½ teaspoons ghee over medium heat, add the yellow squash, zucchini, sumac, and a pinch of salt and pepper. Cook, stirring, for 4-6 minutes until the squash is cooked through, but not yet soggy. Transfer to the bowl with the corn and tomatoes and set aside.
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