CRISP 'N' TENDER CORN WAFFLES
I like to serve these crisp, golden brown waffles with honey and applesauce. For a change-of-pace, serve the waffles topped with creamed chicken. It's a perfect meal for busy days. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 35m
Yield 16 waffles.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. , Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 301 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 395mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
BUTTERMILK CORNBREAD WAFFLES
Cornmeal adds a bit of crunch and rich golden color to these sweet Buttermilk Cornbread Waffles. Top them with Maple Honey Cinnamon Butter, maple syrup and fresh berries for an award winning breakfast!
Provided by Valerie Brunmeier
Categories Breakfast
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set it aside.
- In another medium bowl whisk the eggs lightly. Add the buttermilk, oil, and vanilla and whisk again until well combined. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be slightly lumpy). Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter will be somewhat thin but will thicken a bit as it rests.
- Lightly grease your waffle iron with non-stick cooking spray (or according to manufacturer's directions). Add as much waffle batter as needed for your particular waffle iron (I use ½ cup per waffle for mine). Close the lid and cook until browned and crisped. Use tongs to transfer waffle to a serving platter. Repeat with remaining batter.
- Serve warm with Maple Honey Cinnamon Butter and additional pure maple syrup, if desired
- Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature.
- Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow to soften at room temperature for 30 minutes before serving.
Nutrition Facts : ServingSize 1 waffle, Calories 450 kcal, Carbohydrate 47 g, Protein 9 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 68 mg, Sodium 319 mg, Fiber 3 g, Sugar 12 g
CORN WAFFLES
Steps:
- Gather the ingredients.
- Preheat the oven to 200 F - this is to keep them warm as you make more batches. Skip this step if you are serving them as they come out of the waffle iron .
- Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.
- In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.
- In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.
- Add the egg and milk mixture to the flour mixture and blend thoroughly. Stir in the corn kernels. If necessary, add more milk to make the batter thin enough to flow when poured into the waffle iron.
- Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed.
- When the first batch is done, remove them to a baking sheet and place them in the preheated oven to keep warm while you cook subsequent batches.
- To serve, drizzle the corn waffles with melted butter and maple syrup or dust them with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 340 kcal, Carbohydrate 50 g, Cholesterol 88 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 643 mg, Sugar 14 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CORN WAFFLES
From the book that came with my waffle maker. I make the whole batch, then freeze any leftovers, which become a quick breakfast during the week. These taste like cornbread, so you could have them for lunch or dinner with chili on them, etc.
Provided by Sudie
Categories Breakfast
Time 25m
Yield 10 waffles
Number Of Ingredients 8
Steps:
- Place all ingredients in large mixing bowl.
- Combine until well-blended and smooth.
- Let batter sit for 5 minutes and rest.
- Pour 3/4 c.
- of batter onto waffle iron, spread with rubber spatula.
- Let batter bubble for 5-10 seconds, then close lid.
- Repeat until batter is finished.
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