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Crisp 'n' Tender Corn Waffles Recipe
Crisp 'n' Tender Corn Waffles Recipe photo by Taste of Home

Crisp 'n' Tender Corn Waffles Recipe

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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
TOTAL TIME: Prep: 15 min. + standing Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + standing Cook: 20 min.
MAKES: 8 servings

Ingredients

  • 2 eggs, separated
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/2 cup canola oil

Nutritional Facts

2 waffles equals 301 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 395 mg sodium, 31 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. 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.
  3. 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. Yield: 16 waffles.
Originally published as Crisp 'n' Tender Corn Waffles in Taste of Home June/July 2008, p39

Nutritional Facts

2 waffles equals 301 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 395 mg sodium, 31 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Crisp 'n' Tender Corn Waffles

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed May. 14, 2010

Corn waffles are simple and easy to make and taste so good, they are a keeper for sure. They will be going in my recipe box, as my family simply loves them.

MY REVIEW
Reviewed May. 14, 2010

haven't tried this but sounds like the corn pancakes my grandmother made and i still make to this day for my son

MY REVIEW
Reviewed May. 14, 2010

good this way but sometimes I use a corn muffin mix instead of flour and an extra egg white or egg substitute egg whites, good with chicken ala king or sausage gravy

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