Streetbird Cornmeal Waffles

By Marcus Samuelsson |


Prep Details

Servings: 4-6

Total time: 10 minutes


1½ cups all-purpose flour

½ cup cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

½ cup cornmeal

½ tablespoon onion powder

½ tablespoon sugar

1 teaspoon salt

½ teaspoon lemon zest

1½ cups buttermilk

½ cup water

2 large eggs

1 cup melted butter

½ cup corn kernels 


Marcus Samuelsson Cornmeal Waffles at Streetbird


1.     Combine flour, cornstarch, baking powder, baking soda, cornmeal, onion powder, sugar, and salt in a large bowl.

2.     Separately, combine buttermilk, water, and eggs and whisk to combine thoroughly or buzz with hand blender.

3.     Whisk egg mixture into dry ingredients.

4.     Whisk in melted butter, making sure to combine thoroughly then whisk in corn kernels.

5.     Spray the waffle iron with pan spray and pour in ½ cup of the batter. Follow the manufacturer’s instructions to cook the waffle.

6.     Continue making waffles, setting the finished waffles on the rack in a 225 degree oven to keep them warm and crisp until you’re ready to serve. Leftover batter will keep, tightly covered in the refrigerator, for 1 day.