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BREAKFAST - Waffle Sweet Corn Waffles

By

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.

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Rate this recipe 3.9/5 (8 Votes)

Ingredients

  • 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

Details

Servings 12
Preparation time 15mins

Preparation

Step 1

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.

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