These corn waffles are an excellent alternative to corn fritters. You lose the excess deep-fry fat, but the flavor is still there!
- Serves: 6 persons
- 2cups/9 ounces all-purpose flour
- 3teaspoons baking powder
- ½teaspoon salt
- ¼cup granulated sugar (or less for savory waffles)
- 2large eggs (beaten)
- 1 ⅔cups milk
- ¼cup butter (melted)
- 13to 15-ounce can whole kernel corn (well drained, or about 1 3/4 to 2 cups cooked fresh corn kernels*)
Step 1Gather the ingredients.
Step 2Preheat the oven to 200 F — this is to keep them warm as you make more batches. Skip this step if you are serving them as they come out of the waffle iron .
Step 3Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.
Step 4In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.
Step 5In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.
Step 6Add the egg and milk mixture to the flour mixture and blend thoroughly. Stir in the corn kernels. If necessary, add more milk to make the batter thin enough to flow when poured into the waffle iron.
Step 7Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed.
Step 8When the first batch is done, remove them to a baking sheet and place them in the preheated oven to keep warm while you cook subsequent batches.
Step 9To serve, drizzle the corn waffles with melted butter and maple syrup or dust them with powdered sugar.