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+ servings



Gluten Free Blueberry Belgian Cornbread Waffle with Sweet Buttermilk Cream Sauce

Looking for something delicious, decedent, and exciting to serve for a Sunday breakfast or weekend brunch? This dreamy and rich recipe is for you!
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Anytime, Breakfast
Cuisine American, southern
Servings 4 people
Calories 3233 kcal


  • Belgian waffle iron


For the Sauce

  • 3 Egg Yolks
  • 3/4 cup Sugar
  • 1 tbsp Cornstarch
  • 2 cups Buttermilk
  • 1 tsp Vanilla Extract

For the Waffles

  • 4 Egg Whites
  • 1/4 tsp Cream of Tarter
  • 1 cup Chef Vedam’s Gluten Free All Purpose Flour Blend
  • 1 cup Gluten Free Cornmeal
  • 1/4 cup Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Xanthan Gum
  • 1 stick Butter (plus more for buttering cooked waffle)
  • 1 cup Buttermilk
  • 1 pint Blueberries (rinsed, and divided in half)
  • 1 tbsp Chef Vedam’s Gluten Free All Purpose Flour Blend
  • 1 tbsp Sugar


  • Rinse the blueberries, and divide them into two different bowls. In one bowl, sprinkle the berries with Chef Vedam’s Gluten Free All Purpose Flour Blend and sugar. Gently stir the berries to coat, but be careful not to burst the berries. Set aside. You will be using the other bowl of blueberries for garnish at the end.
  • Begin making the buttermilk cream sauce. Using a double boiler, add the egg yolks, sugar, cornstarch, and whisk to blend. Add the buttermilk and vanilla, and whisk to blend.
  • Begin to cook in the double boiler, on medium heat, stirring or whisking frequently. When the steam from the double boiler begins to escape and the mixture is beginning to steam, whisk constantly for a total of 2 minutes. The sauce will thicken. 
  • When the sauce is done cooking, pour into a bowl. Cover and touch the sauce with plastic wrap (to avoid getting a skin on the sauce), wrapping the bowl to seal. Place into the fridge until ready to serve.
  • To begin making the waffles, divide the egg yolks and whites. Place the egg yolks into a large bowl and the egg whites into a bowl large enough to whip the egg whites into a meringue.
  • Whip the egg whites in a bowl until peaks begin to form. As the peaks are forming, add the cream of tartar to the egg whites, and continue to whip until stiff peaks form. Once done, set aside.
  • In a third bowl, whisk together Chef Vedam’s Gluten Free All Purpose Flour Blend, cornmeal, sugar, baking powder, baking soda, salt, and Xanthan Gum.
  • Beat the egg yolks. Add the buttermilk and melted butter together and add this to the yolks. Beat to incorporate. 
  • Mix the melted butter mixture into the dry ingredients, and once incorporated, fold the whipped egg whites gently into the mixture, in 3rds until completely mixed.  
  • On the last folding of the egg whites, also add the floured and sugared blueberries into the mixture. 
  • Preheat Belgian waffle iron, spray with non-stick spray, and once heated, add 1 cup of waffle mixture to waffle iron, and cook until golden brown.
  • Continue with this method until all batter has been used.
  • When ready to serve, place a small amount of the custard onto a serving plate and top with a waffle. Then put a dollop of custard on top, and garnish with the reserved blueberries. 


Calories: 3233kcalCarbohydrates: 457gProtein: 64gFat: 136gSaturated Fat: 78gPolyunsaturated Fat: 10gMonounsaturated Fat: 38gTrans Fat: 4gCholesterol: 908mgSodium: 7107mgPotassium: 1993mgFiber: 24gSugar: 296gVitamin A: 5534IUVitamin C: 46mgCalcium: 2178mgIron: 13mg
Keyword Gluten Free, Gluten Free Flour, gluten free recipes
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