Ingredients
Croutons
MASTERS CLASSES ONLY: Cornbread Waffles
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- Heat oil in a large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary, and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Let cool for a few minutes and then immersion blend soup until thick and smooth.
- Stir in kale, Parmesan, and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.
- Preheat nonstick pan to medium heat.
- Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat.
- Cook on a nonstick pan with olive oil until golden brown, about 5 minutes.
- Preheat waffle iron.
- Meanwhile, whisk together buttermilk, butter, sugar, and eggs. In a separate large bowl, combine flour, cornmeal, baking powder and soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula until moist.
- Spray waffle grates with nonstick cooking spray. With a big ice cream scoop, spoon about 1/4 cup batter into waffle iron. Cook until golden brown and cooked through, 2 to 3 minutes per waffle.
- Remove from waffle iron, place on baking sheet, and keep warm in oven. Repeat until all the remaining batter is used.
- Mix honey and softened butter to spread over warm waffles.