Cuban-American fusion recipe
Sweet Corn and Coconut Waffles with Cranberry Compote
Golden sweet corn and coconut waffles with homemade cranberry and orange compote. A Cuban-American fusion breakfast for fall.
- Preparation15 min
- Cooking25 min
- Total time40 min
- Servings4 servings (approximately 6–8 waffles, depending on the waffle maker)
- DifficultyEasy
This breakfast brings together sweet corn and coconut, flavors often found in Cuban cuisine, in waffles that are crisp on the outside and fluffy on the inside. A sweet-tart cranberry and orange compote provides the perfect contrast for a fall Thanksgiving or Friendsgiving brunch. This is a fusion recipe, not a traditional Cuban breakfast.
Ingredients
Check off the ingredients you have.
For the waffles
For the compote
Method
Cranberry compote
- In a saucepan, combine the cranberries, orange juice, and sugar. Cook over medium heat for 10–12 minutes, until the berries burst and the sauce thickens. Stir in the zest and let rest; it will thicken as it cools.
Prepare the batter
- Blend the corn with the coconut milk until the mixture contains small pieces. In a bowl, mix the flour, baking powder, sugar, and salt.
- In a separate bowl, beat the eggs with the vanilla and warm melted butter. Add the corn purée, then the dry ingredients, mixing just until combined. Let the batter rest for 5 minutes.
Cook the waffles
- Preheat the waffle maker according to the manufacturer's instructions and lightly grease it. Add the batter without overfilling. Cook each waffle for 4–6 minutes, or until golden and cooked through. Repeat with the remaining batter.
Serve
- Serve the waffles hot with spoonfuls of cranberry compote on top. Add a drizzle of honey only if you want more sweetness.
