Savory Corn Waffles Recipes

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SAVORY CORN WAFFLES



Savory Corn Waffles image

Great for breakfast, brunch, lunch or dinner. Start with your favorite pancake mix and add a can of Cream Style Golden Sweet Corn - so creamy that you can skip adding any butter or oil.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 30m

Yield 4

Number Of Ingredients 5

1 (14.75 ounce) can Del Monte® Golden Sweet Corn Cream Style
2 cups pancake mix or all-purpose baking mix
2 eggs
½ cup milk
½ cup thinly sliced green onions

Steps:

  • Preheat waffle iron.
  • In a medium bowl, stir together all ingredients until dry ingredients are moistened.
  • Coat top and bottom of waffle iron with non-stick cooking spray. Pour about 3/4 cup batter onto center of waffle iron bottom; close lid. Cook until crisp and golden brown, according to waffle iron manufacturer's directions.

Nutrition Facts : Calories 354 calories, Carbohydrate 65.4 g, Cholesterol 95.4 mg, Fat 5.2 g, Fiber 1.2 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 1301.2 mg, Sugar 1.9 g

SAVORY WAFFLES SIX WAYS



Savory Waffles Six Ways image

Doctor up basic waffle batter to make these savory versions.

Provided by Food Network Kitchen

Yield 8 to 12 servings

Number Of Ingredients 0

Steps:

  • Start with recipe for Top Notch Waffles:
  • Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. Whisk 1 1/2 cups milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
  • Sesame, Scallion and Sausage
  • Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 teaspoons each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
  • Smoked Salmon and Chives
  • Reduce the milk to 1 1/4 cups and add 1/2 cup sour cream. Add 4 ounces chopped smoked salmon, 1/4 cup minced chives and 2 tablespoons chopped tarragon to the batter. Top the waffles with more sour cream and chives.
  • Bacon and Almond
  • Add 8 chopped cooked bacon slices, 1/2 cup finely chopped marcona almonds and 2 teaspoons each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
  • Goat Cheese and Kale
  • Add 4 ounces crumbled goat cheese, 1 cup finely chopped kale, 2 tablespoons chopped mixed herbs (parsley, basil and dill), 1 teaspoon grated lemon zest and 1/4 teaspoon cayenne pepper to the batter. Top the waffles with arugula salad.
  • Chili Cornbread
  • Replace 1 cup of the flour with cornmeal. Add 1 cup each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 cup chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
  • Salami-Provolone
  • Add 1/2 cup each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 teaspoon pepper to the batter. Top the waffles with ricotta and olive oil.

WAFFLES I



Waffles I image

You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.

Provided by OneShyOfABunch

Categories     Waffles

Time 20m

Yield 6

Number Of Ingredients 8

2 eggs
2 cups all-purpose flour
1 ¾ cups milk
½ cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract

Steps:

  • Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Nutrition Facts : Calories 382 calories, Carbohydrate 38 g, Cholesterol 67.7 mg, Fat 21.6 g, Fiber 1.1 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 390 mg, Sugar 5.7 g

CORN WAFFLES



Corn Waffles image

These corn waffles are an excellent alternative to corn fritters. You lose the excess deep-fry fat, but the flavor is still there!

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 35m

Yield 6

Number Of Ingredients 8

2 cups/9 ounces all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar (or less for savory waffles)
2 large eggs (beaten)
1 2/3 cups milk
1/4 cup butter (melted)
1 12 to 15-ounce can whole kernel corn (well drained, or about 1 3/4 to 2 cups cooked fresh corn kernels*)

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!

Nutrition Facts : Calories 340 kcal, Carbohydrate 50 g, Cholesterol 88 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 643 mg, Sugar 14 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SWEET CORN WAFFLES



Sweet Corn Waffles image

Warm and crunchy sweet corn waffles are a perfectly hearty, kid-friendly breakfast that can be made ahead of time, frozen, then reheated in a pinch.

Provided by Leah Maroney

Categories     Breakfast     Brunch     Side Dish

Time 35m

Number Of Ingredients 12

1 cup all-purpose flour
1 cup fine yellow cornmeal
1 teaspoon kosher salt
1/3 cup sugar
1 tablespoon baking powder
1 cup corn (kernels grated on the large holes of a box grater, approximately 2 ears of corn)
2 large eggs
1 1/2 cups buttermilk (or regular whole milk with 1 tablespoon of vinegar)
1 teaspoon vanilla extract
1/2 cup unsalted butter (melted, plus more for greasing the waffle iron)
Salted butter for serving
Maple syrup for serving

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.

Nutrition Facts : Calories 743 kcal, Carbohydrate 99 g, Cholesterol 173 mg, Fiber 5 g, Protein 15 g, SaturatedFat 20 g, Sodium 1133 mg, Sugar 37 g, Fat 34 g, ServingSize 8 waffles (4 servings), UnsaturatedFat 0 g

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