During my last trip to New Mexico, we went to see the Hot Air Balloon festival. It was a pretty cool sight to see all those big balloons take off sequentially. The only regret I have is not taking one of the rides that day! I think it would have been a lot of fun. Maybe I will get a chance sometime in the future. But back to the food.
I’m not sure if it’s a tourist thing or not but blue cornmeal seems to be a distinctly New Mexican type of ingredient. That along with their chiles. (Red and green) If you’ve ever been to Albuquerque, New Mexico, you might see blue cornmeal along with the chiles in many restaurant menus. During my two visits there, I certainly did. Chiles for savory foods like enchiladas, stuffed chiles and blue cornmeal pancakes, waffles, and tortillas etc.
Before coming home, I made sure to stock up on blue cornmeal so I could make those things at home. It does have a little different flavor than yellow cornmeal so its a nice way to mix things up using the same recipe. That is exactly what I’ve done with today’s waffle recipe. I usually use yellow cornmeal, but this time I substituted blue cornmeal. It was equally as tasty.
What makes these waffles so good is that they are almost half cornmeal. Other waffle recipes use a lot more flour, which results in a softer texture. The higher proportion of cornmeal adds more flavor and crunchier texture. In addition, the wheat germ really helps to lighten up the waffle. So that after eating them you might not feel as full or gross compared to several buttermilk waffles for example.
For me, breakfast sometimes doesn’t get the attention or care it deserves. Given that as soon as I wake up, cooking is not the first thing I want to do, especially if I am in a rush to go to work. I would much rather make some coffee, eat something quick and easy like yogurt or oatmeal and be done with it. Yes even an eater like me sometimes doesn’t take the time to enjoy a meal!!
Given waffles are a decent amount of work (It usually takes at least 20 minutes start to eating time), I tend to save them for the weekends. Since I have more time, I can make a big batch and freeze the leftovers. The leftovers can be popped in the toaster for a few minutes and are ready to eat. They taste way better than any supermarket frozen waffle. That is for sure!!
So here is the recipe that I use, let me know how it goes if you try it!
Blue Cornmeal Waffles
- 1 cup sifted all-purpose flour
- 3/4 cup blue cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup wheat germ
- 3 large eggs
- 2 cups well-shaken buttermilk
- 5 tablespoons olive oil
- Using a large bowl whisk flour, cornmeal, baking powder, baking soda, salt, and wheat germ.
- In another bowl whisk together eggs, buttermilk, and oil.
- Add dry ingredients and whisk until combined.
- Preheat a waffle iron and spoon batter into waffle iron according to manufacturer instructions.
- Serve waffles with real maple syrup, fresh fruit, butter and whip cream!
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