Food with blue corn in it is always popular when family comes to visit. Blue  corn tortillas are ubiquitous, and blue corn chicken enchiladas with green chile sauce and a fried egg is one of my all-time favorites. Blue cornmeal pancakes are also good. Add pine nuts  and you have a classic New Mexico combination. During her recent visit, Carol specifically requested blue cornmeal waffles,  so of course I had to accommodate her.


Blue Cornmeal  Waffles with Pine Nuts and Bacon


  • 1 cup all-purpose flour
  • 1 cup blue corn meal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup pure maple syrup
  • 5 tablespoons, bacon drippings, melted
  • 2 large eggs, separated
  • ½ cup pine nuts, lightly toasted
  • ½ cup crumbled crisp-fried bacon


  1. In a large bowl, whisk together the flour, corn meal, baking powder, soda, and salt.
  2. In another bowl, whisk together the buttermilk, syrup, bacon drippings and 2 yolks from the separated eggs
  3. Pour the wet ingredients into the dry ingredients and stir together until just combined.
  4. In another bowl, beat the egg whites until they form stiff peaks. Fold in thirds into the batter being careful not to overbeat.
  5. Fold in the pine nuts and bacon pieces
  6. Spoon a little more of the batter than recommended by the manufacturer into a hot waffle iron. Bake until golden brown.
  7. Serve immediately with butter and maple syrup. Eggs and bacon on the side is a nice addition
  8. Makes about twelve 4-inch square waffles.



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