After making corn pancakes, I knew next on my list was Corn Waffles. The ingredients are very similar but I needed a little bit more sugar and butter to give them the taste and texture of traditional waffles.
If you saw my last post, you know I used 3 forms of corn in my corn pancakes recipe: cornmeal, creamed corn, and corn on the cob. However, for this waffle recipe, I decided to use only cornmeal and corn kernels because I thought the creamed corn might affect the texture of the waffles.
In terms of texture, these came out as close to perfect as possible. They were slightly crispy on the edges and each bite was filled with the juicy, "popping" texture of the fresh corn. I love when waffles are slightly crispy and these did not disappoint!
How long to whisk the batter?
Unlike the pancake recipe, it's totally okay to whisk the batter a bit longer until it is mostly smooth. With pancakes, we want the batter to be very lumpy so they come out soft and fluffy, but with waffles, we want a bit more chewiness and structure, so we can whisk it longer.
Corn Waffles
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- ½ cup cornmeal (I prefer a medium or coarse grind for a super crunchy texture)
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon salt
Wet ingredients
- 2 large eggs
- 2 cups milk
- 2 cups corn kernels
- ⅓ cup melted butter
Instructions
- In a medium bowl, whisk together the dry ingredients.
- In a larger bowl, combine the eggs, milk, and corn kernels. Slowly drizzle in the melted butter while whisking.
- Pour the dry mixture over the wet ingredients and whisk until mostly smooth and only tiny lumps are left.
- Add ¾ cup of batter (or more depending on the size of your waffle iron) and cook until golden brown. If you used frozen corn, it may take an extra minute of cooking.
- I served these with whipped cream and some blueberry syrup my neighbor gave me.
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