Blue Corn Waffles

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Blue Corn Waffles

breakfast

1 1/2 cup blue corn as used for tortillas
3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
2 large eggs, separated
6 tablespoon melted butter or margarine butter
1 maple syrup

In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In another bowl,mix butter with egg yolks and 1/4 cup of melted butter.Pour liquids into dry mixture,stirring to moisten well.Whip egg whites until they hold stiff peaks;fold into batter.Bake in a preheated waffle iron set on medium high heat or in an electric one set at medium high (375 degrees).Brush grids with melted butter; half fill with batter,spreading slightly.Close iron;bake until waffle is golden brown,5 to 6 minutes.Serve hot with butter and syrup.Makes about 4 waffles.