- 1 1/2 cups corn kernels
- 1/4 cup butter - (1/2 stick)
- 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 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.