Corn Waffles
"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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use a fresh can of creamed corn.
- Be sure to melt the butter before adding it to the recipe.
- Substitute 2 cups of whole wheat flour for the 2 cups of white flour for a healthier option. The benefit is that whole wheat flour is more nutritious and provides more fiber than white flour.
- Substitute 1/2 cup of vegetable oil for the 1/2 cup of butter for a vegan option. The benefit is that vegetable oil is plant-based and does not contain any animal products.
Savory Corn Waffles Reduce the sugar to 2 tablespoons and add 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika to the dry ingredients. Replace the butter with vegetable oil and replace the milk with plain yogurt. Add 1/2 cup grated cheese to the egg yolk and corn mixture.
Maple Syrup-Glazed Bacon
RECOMMENDED DISH DESCRIPTION: Maple syrup-glazed bacon is the perfect accompaniment to corn waffles. The salty, smoky bacon balances out the sweetness of the waffles, and the maple syrup adds an extra layer of flavor. The bacon also adds a nice crunchy texture to the dish.
Buttermilk Biscuits
RECOMMENDED DISH DESCRIPTION: Buttermilk biscuits are a great pairing for maple syrup-glazed bacon. The fluffy texture of the biscuits complements the crunchy bacon perfectly, and the slight tanginess of the buttermilk adds a nice contrast to the sweetness of the maple syrup. The biscuits also provide a great base for the bacon and syrup, making it easy to enjoy all the flavors of the dish.
FAQ
Q: How much corn should I use?
A: You should use 2 cups of creamed corn from a #2 can, which is usually around 15 ounces.
Q: What temperature should I bake the corn?
A: Preheat the oven to 375°F and bake the corn for 25 minutes.
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Fun facts:
In the 1960s, the recipe for Corn Waffles was featured in a cookbook owned by the first lady of the United States, Jackie Kennedy.
Corn Waffles were a popular breakfast dish for the American actor and singer, Elvis Presley, who would often have them for breakfast when he was on tour.