Crisp ‘n’ Tender Corn Waffles

Name: Crisp 'n' Tender Corn Waffles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

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

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.

Originally published as Corn Waffles in Taste of Home June/July 2008

Reviews

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Average Rating:

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