Cornwaffles Recipes

BUTTERMILK CORN WAFFLE WITH BERRY SYRUP

Steps:

• For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
• For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
• Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
• Drizzle each waffle with berry syrup.

CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron, and coat with cooking spray.
• In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
• Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

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!

CORNBREAD WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions and lightly grease.
• Mix corn muffin mix, milk, egg, and butter together in a bowl until smooth; fold in bacon, pepperjack cheese, Cheddar cheese, and green chile peppers.
• Spoon batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 5 to 10 minutes.

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.

CHEDDAR CORNBREAD WAFFLES FROM SCRATCH

Steps:

• Whisk together the dry ingredients.
• In a smaller bowl, whisk together the buttermilk and eggs.
• Add the wet ingredients to the dry, folding together until just combined. Don't over mix -the batter should be shaggy, vs smooth.
• Add in the melted butter, and cheese, folding together gently. Again - don't over mix!!
• Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!)
• Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
• Cook until browned and crispy.
• Top with hot chili, sour cream, extra cheese and a little cilantro.
• Devour!

BUTTERMILK CORNBREAD WAFFLES

Steps:

• In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set it aside.
• In another medium bowl whisk the eggs lightly. Add the buttermilk, oil, and vanilla and whisk again until well combined. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be slightly lumpy). Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter will be somewhat thin but will thicken a bit as it rests.
• Lightly grease your waffle iron with non-stick cooking spray (or according to manufacturer's directions). Add as much waffle batter as needed for your particular waffle iron (I use ½ cup per waffle for mine). Close the lid and cook until browned and crisped. Use tongs to transfer waffle to a serving platter. Repeat with remaining batter.
• Serve warm with Maple Honey Cinnamon Butter and additional pure maple syrup, if desired
• Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature.
• Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow to soften at room temperature for 30 minutes before serving.

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.

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.

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.

THE VERY BEST CRISPY WAFFLES

Steps:

• In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
• Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
• Allow batter to sit for 30 minutes.
• Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.*
• Preheat waffle iron and cook batter according to your iron's instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
• Top with melted butter and syrup if desired, and enjoy!