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Double Corn Waffles

chef.tim.lee's picture
Ingredients
  Sifted all purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Yellow cornmeal 1 Cup (16 tbs)
  Beaten egg yolks 2
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Canned cream style corn 8 3⁄4 Ounce (1 Can)
  Stiffly beaten egg whites 2
Directions

GETTING READY
1. Preheat the waffle baker.

MAKING
2. In a large basin, sift together the flour, baking powder, soda and salt. Stir in the sugar and cornmeal.
3. In a large mixing bowl, whisk eggs, buttermilk and oil till blended.
4. Lightly stir in the dry ingredients, a little at a time, to make a smooth batter.
5. Fold in the corn.
6. Fold in the egg whites.

FINALIZING
7. Ladle batter onto preheated waffle baker.
8. Bake till brown, about 5 minutes.
9. Repeat with remaining batter.

SERVING
10. Serve waffles with a salsa or with your favorite sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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