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Categories: Breakfasts, Vegetarian

Corn Waffles

Corn Waffles
Los Angeles Times

But why is that? We all know corn doesn't need it. Fresh corn, all by itself, is so sweet and so creamy it needs very little--or nothing at all. We looked at salads and soups, even puddings and waffles, and ... Read more

Total time: 45 minutes | Makes 16 waffles.
Note: Use a four-waffle iron with a nonstick coating.
  • 1 1/2 cups corn kernels
  • 1/4 cup (1/2 stick) butter
  • 2 cups flour
  • 4 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 1/4 cups low-fat buttermilk
  • 2 egg whites
  • Nonstick cooking spray or oil, for waffle iron
  • Powdered sugar, for serving

Step 1Cook the corn in the butter in a small skillet over medium-low heat until tender, about 3 minutes.

Step 2Combine the flour, baking powder, sugar and salt in a large bowl. Stir in the buttermilk and corn, along with any remaining butter in the pan, until just blended.

Step 3Beat the egg whites in a separate bowl using an electric mixer until stiff but not dry. Fold the egg whites into the batter just until blended.

Step 4Spray a waffle iron with nonstick cooking spray or brush with oil, then heat. Pour about 1 1/4 cups batter into the iron. Close the lid and cook until golden brown, about 8 minutes. Remove the waffle from the iron and break into 4 sections. Repeat with remaining batter. Sprinkle the waffles with powdered sugar.

Each waffle:
120 calories; 293 mg sodium; 9 mg cholesterol; 3 grams fat; 2 grams saturated fat; 19 grams carbohydrates; 4 grams protein; 0.73 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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