Corn Flake Waffles Recipes

CORNFLAKE WAFFLES WITH HONEY SAUCE

Steps:

• In a bowl, combine flour, cornflakes, baking powder and salt. Beat egg yolks lightly; add milk and oil. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. For honey sauce, combine honey, syrup, butter, cinnamon and nutmeg in a saucepan. Cook and stir on medium-low until heated through.

CORN FLAKE WAFFLES

Steps:

• Add all the dry ingrediants and sift.
• Beat the egg yolks and add them to the milk.
• Stir the liquid ingrediants into the dry ones.
• Add your melted butter.
• Beat the egg whites until they are stiff and add them to the batter just before making.
• Pre-heat the waffle iron for 2 minutes.
• Add batter, cook and enjoy!

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!

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.

SCALLION CORNMEAL WAFFLES

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
• In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
• Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
• Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
• Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

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.

CORNED BEEF WAFFLES

Steps:

• Preheat waffle iron.
• In a medium bowl, mix together the eggs, milk and oil. Combine the flour, salt and baking powder; stir into the milk mixture until it makes a smooth batter. Stir in corned beef.
• Spoon batter onto your waffle iron, close the lid, and cook until the waffle iron stops steaming and waffles are golden. Serve hot with butter.

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.

CORNFLAKE BURGERS

Steps:

• Beat eggs in 2 separate small bowls. Place flour and crushed cornflakes into 2 shallow bowls.
• Mix 1 beaten egg, ground beef, onion, salt, and pepper in a bowl. Form into 3 equal-sized patties.
• Dip each beef patty into flour, followed by beaten egg. Coat completely with crushed cornflakes.
• Heat oil in a large skillet over medium-high heat. Cook burgers for 5 minutes, flip, and continue cooking to your desired degree of doneness, about 4 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.

CLASSIC WAFFLES

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

CRISPY CORNMEAL WAFFLES

Steps:

• Preheat waffle iron.
• Set oven on low to keep waffles warm after they are cooked.
• Mix the dry ingredients together.
• In another bowl, mix the all the wet ingredients together including the melted butter.
• Pour the wet into the dry and mix just until they are combined.
• Lightly spray your waffle iron with non-stick and pour about 1/2 c.
• batter for each waffle.
• Cook until browned and crisp.
• NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.

CORNMEAL WAFFLES

Steps:

• Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat.
• Beat the egg yolks and add them to the cornmeal mixture, stirring.
• Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

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.