Wednesday, April 17, 2013

Blue Corn Waffles

That's right.  I'm doing corn now.  Deal.

These waffles don't taste like wheat waffles.  They taste more like cornbread in waffle form.  Which, at least in my opinion, is freaking awesome.

I adapted it from a cornbread pancakes recipe that was on the package, but as I still don't do wheat I changed some ingredients.  I also was too lazy to mix the ingredients in order. To be honest, I use the following batter mix for pretty much everything... cornbread, breading for baked/fried food, pancakes, waffles, and so on.
  • 3/4 cups cornmeal (I used blue, it doesn't matter what color you use)
  • 3/4 cups masa harina (a corn flour)
  • 2 eggs
  • 2 tablespoons softened butter
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Enough water or buttermilk to make a batter (around 1 1/4 cups, I just eyeball it)
  • Optional: Sweetener (I use a couple tablespoons date sugar)
Mix all ingredients together.  Pour small portions in waffle maker.  Close waffle maker.  I usually let them cook around five minutes or so, they're done when they start to brown or there's no more steam.

To make cornbread I use the same mix, put it in a greased loaf pan, and bake at 350 Fahrenheit for about a half hour.  For pancakes... I really hope you can already figure that out.