Corn Waffles
Servings
Prep Time
Cook Time
Ready In
Recipe: #31487
February 20, 2019
Categories: Breakfast, Eggs, Vegetables, Corn, North American, Pantry/Shelf, Waffle Iron, Flour more
"From 1960s cookbook used a number 2 can of corn,I just used a 15 ounce can worked great,cook these a little longer than your waffles green light ,I think that the old waffle irons were hotter,if you like corn fritters you will like these bad boys"
Ingredients
Nutritional
- Serving Size: 1 (299.3 g)
- Calories 561.4
- Total Fat - 27.5 g
- Saturated Fat - 16.4 g
- Cholesterol - 70.6 mg
- Sodium - 1189.6 mg
- Total Carbohydrate - 74.1 g
- Dietary Fiber - 8.9 g
- Sugars - 14.8 g
- Protein - 12.3 g
- Calcium - 393.8 mg
- Iron - 2.9 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.4 mg
Step 1
Sift dry ingredients together
Step 2
Beat egg whites until stiff not dry
Step 3
Mix egg yolks corn and melted butter
Step 4
Mix into dry ingredients
Step 5
Fold in whites
Step 6
Bake on a hot waffle iron (pam sprayed)
Step 7
Makes 4 large sized waffles
Tips & Variations
No special items needed.
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