Corn Waffles Recipes

CANDY CORN WAFFLES

Steps:

• Whisk 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder and 1 teaspoon salt in a large bowl. Whisk in 2 eggs, 1 1/2 cups milk, 5 tablespoons melted shortening and 4 tablespoons melted butter. Tint half the batter orange and half yellow with food coloring. Preheat a round waffle iron to the lowest setting. Spoon some orange batter into the middle and some yellow batter around it. Cook until just crisp. Separate into triangles and dip the tips in melted white chocolate.

SWEET CORN WAFFLES

Steps:

• Gather the ingredients. Preheat the oven to 200 F.
• In a large mixing bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder until completely combined.
• After the melted butter has cooled slightly, combine it with the grated corn, buttermilk, vanilla extract, and eggs in a large measuring cup or bowl, and whisk until completely combined.
• Pour the wet mixture into the mixing bowl containing the dry mixture and stir to combine. Be careful not to over combine, but make sure the wet ingredients are completely incorporated with the dry.
• Heat your waffle iron on the highest setting. Grease the waffle iron with more butter.
• Pour the batter in batches into the waffle iron so that the batter covers the whole surface. Cook for 5 to 7 minutes, or until lightly browned and crispy.
• Place the cooked waffles on a cooling rack over a baking sheet and keep warm in the preheated oven while you finish making the rest of the batch.
• When all the waffles are finished, serve with salted butter and warm maple syrup.

CORN WAFFLES

Steps:

• Place all ingredients in large mixing bowl.
• Combine until well-blended and smooth.
• Let batter sit for 5 minutes and rest.
• Pour 3/4 c.
• of batter onto waffle iron, spread with rubber spatula.
• Let batter bubble for 5-10 seconds, then close lid.
• Repeat until batter is finished.

CORN WAFFLES

Steps:

• Sift your dry ingredients first and then measure them.
• Beat the egg yolks and add milk.
• Stir your liquid ingredients into the dry ones and add the corn and melted butter.
• Beat the egg whites until they are stiff and add them to the batter.
• Preheat waffle iron for 2 minutes.
• Add batter and bake for one minute.
• Turn the power off and let it sit there for another 2 minutes.
• (This is will vary with your waffle iron).

CRISP 'N' TENDER CORN WAFFLES

Steps:

• Place egg whites in a small 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 manufacturer's directions until golden brown.

PALEO PUMPKIN WAFFLES

Steps:

• Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve.
• Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain.
• Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote.

CORN WAFFLES

Steps:

• Gather the ingredients.
• Preheat 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 .
• Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.
• In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.
• In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.
• Add 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.
• Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed.
• When 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.
• To serve, drizzle the corn waffles with melted butter and maple syrup or dust them with powdered sugar.
• Enjoy!

CORNMEAL WAFFLES

Steps:

• Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
• Cool.
• Sift flour, salt, baking soda together.
• Beat eggs until very light and add to cornmeal mush.
• Add sifted flour mixture alternatively with milk and stir thoroughly.
• Add enough buttermilk or sour milk to make a thin batter.
• Spray your waffle iron with cooking spray.
• Bake batter in hot waffle iron until golden brown.

BLUE CORN WAFFLES

Steps:

• Preheat waffle iron (or griddle if you'd prefer to make pancakes).
• Whisk egg till foamy. Ad milk, water, walnut oil, and honey; whisk till well combined. Whisk in baking powder and salt. Add corn meal and flour, whisking just till combined.
• Pour into waffle iron by 1/2 cupfulls. Cook a couple minutes, till done.
• Serve topped with gjetost slices and black currant preserves.