Corn and Cheddar Waffles

Corn and Cheddar WafflesRecipe
Kate Sears
Enjoy these waffles with maple syrup, or go Southwestern and try them with tomato salsa. Melon or another fresh fruit rounds out the meal.
Serves 4

Cost per Serving:



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1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 large egg
4 tablespoons unsalted butter, melted and cooled
1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn kernels, thawed
1 cup grated Cheddar


Prep: 10 Minutes
Cook: 7 Minutes

1. Preheat oven to 200ºF and preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a glass measuring cup, whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in corn and cheese.

2. Mist waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch.

Created date

July 2011

Nutritional Information

Calories 521
Fat 26 g
Satfat 15 g
Protein 17 g
Carbohydrate 57 g
Fiber 2 g
Cholesterol 127 mg
Sodium 664 mg