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Breakfast recipe · from the recipe book

Cottage Cheese Cornmeal Waffles with Maple Yogurt

Golden, crisp-edged cornmeal waffles with a tender, custardy cottage cheese crumb, topped with cool, tangy maple-lemon yogurt.

Cottage Cheese Cornmeal Waffles with Maple Yogurt

Ingredients

  • 1¾ cups400 gCottage cheese, 2%
  • 3 large150 gEggs
  • ¾ cup (180 ml)180 gMilk, 2%
  • 1¼ cups150 gAll-purpose flour
  • ½ cup60 gYellow cornmeal, whole-grain
  • 2⅛ tsp10 gBaking powder
  • ¼ tsp2 gSalt
  • 1 tbsp15 gGranulated sugar
  • 1¼ tsp5 gVanilla extract
  • 2 tbsp30 gUnsalted buttermelted and slightly cooled
  • 10 oz280 gPlain Greek yogurt, nonfat
  • 2 tbsp40 gMaple syrup
  • 2 tsp4 gLemon zest

Steps

  1. Preheat the oven to 425°F (220°C) and set silicone waffle molds on a sheet pan. Melt the butter and let it cool slightly.
  2. Brush the molds with one third of the melted butter and set the remaining two thirds aside for the batter.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, salt and sugar.
  4. In a blender or a second bowl, blend or whisk the cottage cheese, eggs, milk and vanilla until mostly smooth, then whisk in the remaining two thirds of the melted butter.
  5. Pour the cottage cheese mixture into the flour mixture and fold just until no dry streaks remain; keep it plain with no add-ins. Let the batter rest 5 minutes.
  6. Spoon the batter into the greased molds, filling each about three-quarters full.
  7. Bake 14 to 18 minutes, until deep golden, set and springy, and the center reaches 160°F (71°C). Cool 3 minutes, then turn the waffles out onto a rack to keep their crisp edges.
  8. Meanwhile, stir the Greek yogurt with the maple syrup and lemon zest to make the maple yogurt.
  9. Serve the waffles warm, each topped with a spoonful of the maple yogurt.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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