Blue Corn Waffles Topped With Cappadona Ranch Mesquite Bean Jelly with

What makes breakfast so special other than that hot cup of coffee that starts each morning off with a warm hug? If it were up to me, breakfast would be served at every meal. There’s just something so magical about that sweet and savory combination that just sets the day up for a good start. My family and I have Sunday Brunch together almost every week, and along with it being a good time to discuss big projects coming up on the ranch, we also get to enjoy something memorably special, family time. One of our favorite recipes is a South Texas version of an American classic: blue corn waffles topped with our Cappadona Ranch Mesquite Bean Jelly with Chilli Pequin.

Blue corn, native to the southwestern United States, was and is a a staple to the Pueblo indigenous tribes. It is a popular ingredient in many dishes such as Atole, boiled breads, dumplings, tortillas and a special layered bread that similar to phyllo dough called paper bread. In fact, blue corn tortilla chips are sold in most local grocers these days because its tasty and good for you. For example, did you know blue corn is higher in protein and lysine than traditional white or yellow corns? Keep in mind corn meal or flour from blue corn is a bit courser than regular corn meal and has a sweeter and nuttier flavor, but I personally love the hearty texture. And then there’s its signature color because blue corn reacts when introduced to alkaline substances such as baking soda or lime juice, causing the dough to turn green or blue. Likewise, when in contact with an acid such as vinegar, the color then becomes purple.

In recent years, blue corn waffles and pancakes have become increasingly popular at bed and breakfasts in the southwestern United States and that is where my family picked this one up. The batter is courser than a regular waffle mix, but has a wonderful flavor that pairs well with any fruit, especially when you drizzle a little Texas love over it like our Cappadona Ranch Mesquite Bean Jelly with Chilli Pequin to give it a little kick. We hope you’ll enjoy this as much as we do at your next family brunch.

Recipe by Susan Ebert

Author, The Field to Table Cookbook

First Place Winner, Book Division, Outdoor Writers of America Association’s 2017 Excellence in Craft Awards

Outstanding Achievement, Book Division, Professional Outdoor Media Association’s 2017 Pinnacle Awards

First Place Winner, Book Division, Texas Outdoor Writers Association’s 2017 Excellence in Craft Awards

Blue Corn Waffles

Makes 12 Belgian Blue Corn Waffles; cut in half to make 6 waffles

3 1/2 cups buttermilk (or a bit more, if batter is stiff) 4 large eggs
5 ounces butter, melted and cooled
3 cups unbleached all-purpose flour

2 cups blue cornmeal
1/4 cup sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 tablespoons minced fresh chives (or 3 tablespoons dried chives); optional 2 teaspoons ground cumin
2 teaspoons ground chipotle pepper

To make the waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron.

Serve with butter and warmed Cappadona Ranch Mesquite Bean Jelly with Chilli Pequin

Blue Corn Waffles Topped With Cappadona Ranch Mesquite Bean Jelly with Chilli Pequin

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