Corn Fritter Waffles with Spicy Maple Syrup
My family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. —Jennifer Beckman, Falls Church, Virginia
Total TimePrep: 15 min. Bake: 5 min./batch
Makes6 round waffles (1 cup syrup)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups 2% milk
- 1/2 cup canola oil
- 1-1/2 cups fresh whole kernel corn or frozen corn
- 1 cup maple syrup
- 1/4 teaspoon cayenne pepper
- Cooked whole kernel corn, optional
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in corn.
- Bake in a preheated round Belgian waffle maker according to manufacturer’s directions until golden brown. Meanwhile, combine syrup and cayenne. Serve with waffles and, if desired, cooked corn.
Nutrition Facts1 waffle with 2 tablespoons syrup: 574 calories, 23g fat (3g saturated fat), 69mg cholesterol, 507mg sodium, 84g carbohydrate (44g sugars, 2g fiber), 10g protein.
Originally published as Corn Fritter Waffles with Spicy Maple Syrup in Holiday & Celebrations Cookbook 2013