Corn Waffles – a delicious recipe with flour, cornmeal, corn, baking powder, salt, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine flour, cornmeal, baking powder, and salt.
2
In a separate bowl, beat egg yolks slightly.
3
Beat in milk and oil.
4
Stir in cream-style corn.
5
Add egg yolk mixture to flour mixture; stir just till combined but still slightly lumpy.
6
In a small bowl beat egg whites till stiff peaks form and gently fold into flour and egg yolk mixture, leaving a few fluffs of egg white.
7
Don't overmix.
8
Pour 1 to 1 1/4 cups batter onto grids of a pre-heated, lightly greased waffle baker.
9
Close lid quickly; don't open during baking.
10
Bake accordingly to manufacturer's directions.
11
When done, use a fork to lift waffle off grid; repeat with remaining batter.
1329
kcal
Calories
116
g
Fat
48
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ¼ cups flour, ½ cup cornmeal, 8 34 ounces cream-style corn, 1 tablespoon baking powder, and more.
Yes, Corn Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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