PA Corn Cheddar Waffles with Tomato Maple Syrup
These corn cheddar waffles with tomato maple syrup make the perfect breakfast dish to celebrate the changing of the seasons from summer to autumn.
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Cooking tools:
- Waffle iron
- Sifter
- Mixing bowl
- Measuring cup
- Whisk
- Saucepan
- Skillet
- Pot
- Stove
- Spatula
- Chef's knife
- Cutting board
- Kitchen towel
- Plate
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup shredded Pennsylvania white cheddar cheese
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 3 ears of fresh Pennsylvania sweet corn, cut off the cob
- 1/4 cup fresh chives, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup PA maple syrup
- 2 tablespoons fresh basil, finely chopped
- Greek yogurt for topping
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