Corn and citrus are a magical combination. My first introduction to this splendid pair was the Corn Lime Cookies at Los Bagels in Arcata. The crunchiness of the cornmeal and the sweet tartness of the citrus is sublime.
This is my waffle incarnation....it serves two very hungry people or 4 more moderately hungry people.
3/4 cup cornmeal
3/4 cup spelt flour (or you can use wheat)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons rapadura sugar or brown sugar
2 large free range eggs
1 cup yogurt
3 tablespoons finely grated orange zest
3 tablespoons melted butter or coconut oil
Hazelnut Butter:
1/4 cup hazelnuts, chopped4 tablespoons butter
4 tablespoons maple syrup
tablespoons orange zest
First make the butter by toasting the hazelnuts in a heavy pan until lightly brown and fragrant. In a small bow mix the syrup and butter and beat with a wooden spoon until light and fluffy. Stir in the nuts. Scrape into a serving bowl. Alternatively you can heat the mixture and pour it over the waffles.
Then make the waffles....In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Whisk in the eggs, yogurt and zest until well blended, then stir in the butter or oil.
Cook in a hot, greased waffle iron and serve piping hot with the butter.
