On Vacation Through January 6

These delicious corn waffles are the perfect vehicle for both sweet and savory toppings and the gorgeous pinkish purple color on the inside is like a little suprise. The color comes from Unicorn Cornmeal, not food dye or even beets. We add a sprinkle of lemon juice to the batter for a more vibrant color.

Crème fraîche, fried chicken with a drizzle of hot honey, sliced strawberries and Hawaiian Vanilla Syrup, or bacon and Sugar Bob's Smoked Maple Syrup but you be you and top them with whatever you like. 

About Unicorn Cornmeal

When nature gives you pink corn, it's a unicorn! Greg Johnsman has been growing heirloom blue corn on his South Carolina Sea Island farm for many years. One day he discovered a few ears that were pink so he saved the seeds and grew them year after year until he had a large enough crop to make this unique cornmeal. 


1 1/4 cup Unicorn Cornmeal (You can swap for any cornmeal but they won't have the fun purplish pink color on the inside) 

1/4 cup flour (or a Gluten Free flour of your choice)

3/4 teaspoon baking soda

2 eggs

1/4 cup melted butter or neutral flavor vegetable oil

1/4 t salt

2 teaspoons white sugar

1 cup buttermilk

Squeeze of fresh lemon juice.

unicorn waffle


Pre-heat waffle iron. Combine all ingredients in a bowl and mix well. Grease the waffle iron lightly and make waffles according to your waffle iron manufacturer directions. Make them on the lowest setting possible while still cooking through to retain the color. They will probably brown on the outside as the corn toasts on the iron but will retain the lovely pinkish purple on the inside.

Top with your favorite toppings and serve. 

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