BREAKFAST - Waffle Sweet Corn Waffles
Adapted from Alton Brown.
Most Corn Waffles I found on the web needed to use Cornmeal, which kind a difficult to find it in Malaysia, so I used creamy corn instead and made some modification.
I want the waffles to be able to eat it on it's own, so I added a bit more sugar and vanilla essence for better flavor. It's crispy outside and lightly soft inside.
- 1 can Creamy Sweet Corn
- 2 cups Plain Flour, sieved
- 0.5 tsp Baking Powder
- 2 Eggs
- 1 cup Fresh Milk
- 1/3 cup White Sugar
- 1 tbsp Melted Butter
- 1 tsp Vanilla Essence
Preparation time 15mins
Preheat waffle iron.
Combine Flour, sugar and baking powder in a bowl.
Combine creamy sweet corn, milk, eggs , butter and vanilla essence in a bowl, mixed well.
Stir in the dry ingredients.
Scoop batter (it will be thick) onto waffle iron and cook until golden brown.