Blue Corn Waffles
Submitted by valfrank
Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minThese waffles have a gorgeous golden crust with a slightly gritty, earthy crumb from the blue cornmeal that regular waffles can only dream about.
Buttermilk adds tang and tenderness, while whipped egg whites folded into the batter give each waffle an airy lift that’s almost cloud-like. The outside crisps up beautifully on the iron while the inside stays soft and steamy.
Pile them with butter and real maple syrup for a Southwestern brunch that’ll have people setting their alarms earlier on the weekend.
Chef Tips
- Whip the egg whites to stiff peaks and fold them in gently. This is what makes the waffles light instead of dense
- Brush the waffle iron with melted butter between batches for the crispiest exterior
- Try topping with green chile, a fried egg, and crumbled queso fresco for a savory New Mexican spin
- Leftover waffles freeze well. Pop them in the toaster straight from frozen for a quick breakfast
Ingredients
Directions
In a bowl, mix cornmeal, flour, sugar, baking powder, soda and salt.
In another bowl, mix butter with egg yolks and ¼ cup of melted butter.
Pour liquids into dry mixture, stirring to moisten well.
Whip egg whites until they hold stiff peaks; fold into batter.
Bake in a preheated waffle iron set on medium high heat or in an electric one set at medium high (375 degrees).
Brush grids with melted butter; half fill with batter, spreading slightly.
Close iron; bake until waffle is golden brown, 5 to 6 minutes.
Serve hot with butter and syrup.
Makes about 4 waffles.
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