CORNMEAL WAFFLES
These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
Provided by DOE2
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 25.9 g, Cholesterol 2.2 mg, Fat 0.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 305.5 mg, Sugar 4.7 g
CRISP 'N' TENDER CORN WAFFLES
I like to serve these crisp, golden brown waffles with honey and applesauce. For a change-of-pace, serve the waffles topped with creamed chicken. It's a perfect meal for busy days. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 35m
Yield 16 waffles.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 301 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 395mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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!
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
CRISPY CORNMEAL WAFFLES
Make and share this Crispy Cornmeal Waffles recipe from Food.com.
Provided by P48422
Categories Breakfast
Time 8m
Yield 6 waffles
Number Of Ingredients 10
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.
TENDER AND EASY BUTTERMILK WAFFLES
An easy waffle recipe that results in a nice crisp outside, and tender middle waffle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick work day breakfast.
Provided by Diana Perry
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 40.5 g, Cholesterol 92.4 mg, Fat 13 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 748.7 mg, Sugar 8.4 g
CRISP 'N' TENDER CORN WAFFLES
I like to serve these crisp, golden brown waffles with honey and applesauce.For a change-of-pace, serve the waffles topped with ceamed chicken. It's a perfect meal for busy days. -Maxine Reese Candler, North Carolina From Taste Of Home 2009
Provided by The Daycare Lady
Categories Quick Breads
Time 35m
Yield 16 waffles, 16 serving(s)
Number Of Ingredients 7
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. Yield: 16 waffles.
Nutrition Facts : Calories 152.5, Fat 8.5, SaturatedFat 1.6, Cholesterol 29.6, Sodium 193.9, Carbohydrate 16, Fiber 0.6, Sugar 0.6, Protein 3.4
SCALLION CORNMEAL WAFFLES
For many alumni, homecoming week at the nation's H.B.C.U.s - historically Black colleges and universities - culminates with day parties and brunches, where waffles are almost always on the menu. These crispy, savory cornmeal waffles are a weekend must-make and fancier than a pancake stack. They are also the perfect base for berry-jam fried chicken. Use full-fat buttermilk here, and feel free to swap in the oil of your choice. A citrus salad with peanuts and avocado, or crispy tofu, make a lovely accompaniment if you don't eat meat.
Provided by Nicole Taylor
Categories brunch, dinner, lunch, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
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.
CRISPY CORNMEAL-BACON WAFFLES
Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.
Categories Pork Breakfast Brunch Christmas Quick & Easy Bacon Cornmeal Winter Maple Syrup Bon Appétit Peanut Free Tree Nut Free Soy Free Waffle
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
- Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.
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