Corn Waffles

Corn Waffles

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  • Prep Time


  • Total Time


  • Servings



  • cups corn kernels

  • ¼

    cup butter - (½ stick)

  • 2

    cups flour

  • 4

    teaspoons baking powder

  • 3

    tablespoons sugar

  • ½

    teaspoon salt

  • cups low-fat buttermilk

  • 2

    egg whites

  • Nonstick cooking spray or oil as needed

  • Powdered sugar for serving


Cook the corn in the butter in a small skillet over medium-low heat until tender, about 3 minutes. Combine 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. Beat 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. Spray a waffle iron (Use a four-waffle iron with a nonstick coating) 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. This recipe yields 16 waffles. 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.


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