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.
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
A great Sunday Morning Breakfast. Don't over mix waffle batter; its chemistry resembles that of muffins ratther than that of pancakes, and similar rules apply. The less you beat, the better, and- as with muffin batter- lumpy is better than smooth. It is best to use the batter right after mixing it: baking powder gradually loses its puff power once it has been combined with the wet ingredients.
Provided by Barb G.
Categories Breakfast
Time 26m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
- Transfer to paper towels, Crumble bacon.
- Whisk flour and next 3 ingredients in a large bowl to blend.
- Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
- Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
- Working in batches, spoon batter into 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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