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Crisp N Tender Corn Waffles

the.instructor's picture
  Eggs 2 , separated
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Canned cream-style corn 8 1⁄2 Ounce (1 Can)
  Vegetable oil 1⁄2 Cup (8 tbs)

Place the egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.
In a large bowl, combine the flour, baking powder and salt.
Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined.
Beat reserved egg whites until stiff peaks form; fold into batter.
Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to the manufacturer's directions until golden brown.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2374 Calories from Fat 1182

% Daily Value*

Total Fat 133 g205.3%

Saturated Fat 24.1 g120.6%

Trans Fat 0 g

Cholesterol 456.9 mg152.3%

Sodium 2927.7 mg122%

Total Carbohydrates 243 g81.2%

Dietary Fiber 8.5 g34%

Sugars 29.6 g

Protein 51 g102.1%

Vitamin A 16.7% Vitamin C 2.9%

Calcium 139.5% Iron 83%

*Based on a 2000 Calorie diet

Crisp N Tender Corn Waffles Recipe