Corn Waffles

4
Servings

20m
Prep Time

5m
Cook Time

25m
Ready In

Recipe: #31487

February 20, 2019

Categories: Breakfast, Eggs, Vegetables, Corn, North American, Pantry/Shelf, Waffle Iron, Flour more

recipe by:
dienia b

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
dienia b

"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"

Original recipe yields 4 servings

Metric US

Ingredients

Add to Shopping List

2 cups flour, sifted
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt

2 eggs ,separated
1 1/4 cup milk
1/2 cup butter
2 cups creamed corn (some sites say 2 1/2cups in #2 can)

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.

Tags : Breakfast

Related