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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
  • Total Time
    Prep: 15 min. + standing Cook: 20 min.
  • Makes
    16 waffles

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

Directions

  • 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
2 each: 301 calories, 17g fat (3g saturated fat), 57mg cholesterol, 395mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • Sillyman1
    Aug 3, 2013

    No comment left

  • tkarinas
    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.

  • zorkonsmom
    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

  • playercookrs1
    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