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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| cornmeal: 1/2 cup |
| canned yellow sweet creamed corn: 8.75 oz |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| eggs: 2 (yolks) |
| 2% milk: 1 3/4 cups |
| vegetable oil: 1/2 cup |
| eggs: 2 (whites) |
Corn Waffles
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Combine flour, cornmeal, baking powder, and salt.
- In a separate bowl, beat egg yolks slightly. Beat in milk and oil.
- Stir in cream-style corn.
- Add egg yolk mixture to flour mixture; stir just till combined but still slightly lumpy.
- In a small bowl beat egg whites till stiff peaks form and gently fold into flour and egg yolk mixture, leaving a few fluffs of egg white. Don't overmix.
- Pour 1 to 1 1/4 cups batter onto grids of a pre-heated, lightly greased waffle baker.
- Close lid quickly; don't open during baking.
- Bake accordingly to manufacturer's directions.
- When done, use a fork to lift waffle off grid; repeat with remaining batter.