Blue Cornmeal Waffles Recipe

Blue cornmeal waffles are a unique change from your favorite breakfast waffles! From RestlessChipotle.com

Blue cornmeal waffles are crispy on the outside with a light and fluffy inside. They're a gorgeous gray blue color from the use of native blue corn and the flavor is as hearty and wholesome as a country breakfast can be. Perfect for summer brunch!

Course Breakfast, Breakfast Quick Bread

Cuisine American - Southern, American - Southwest

Prep Time 5

Cook Time 5

Total Time 10

Servings waffles

Calories 297kcal

Author Marye Audet-White

Ingredients

1 cup flour
1 cup blue cornmeal *see note below
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon lemon zest
3 eggs separated and room temperature
1 pinch cream of tartar
2 cups buttermilk
½ cup butter melted

Instructions

Preheat the waffle iron.
Mix the flour, cornmeal, baking powder, baking soda, salt, and lemon zest. Set aside.
Separate the eggs carefully and set the yolks aside.
Whip the egg whites with the cream of tartar until they hold stiff peaks. Set aside.
Beat the egg yolks with the buttermilk and butter until well mixed.
Add the yolk mixture all at once to the cornmeal mixture and mix quickly - just until batter is smooth.
Fold in half the beaten egg whites to loosen the mixture up.
Carefully fold in the remaining egg whites.
Pour about ¾ cup of the batter onto the hot waffle iron and bake according to manufacturers instructions. The exact amount you need will depend on the actual waffle maker you use.

Notes

*Yellow cornmeal may be substituted for the blue cornmeal.

Storage:

Store any leftover waffles in an airtight container or zip-top bag in the refrigerator for up to 3 days or freeze them for up to 3 months.

Nutrition