BUTTERMILK CORN WAFFLE WITH BERRY SYRUP
A summery combination of corn and berries make these rich, crispy-edged corn waffles stand out. They would easily work as savory treats, too, topped with a crab cake or fried shrimp and drizzled with remoulade sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield About 8 waffles
Number Of Ingredients 15
Steps:
- For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
- For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
- Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
- Drizzle each waffle with berry syrup.
SWEET CORN WAFFLES
Steps:
- Gather the ingredients. Preheat the oven to 200 F.
- In a large mixing bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder until completely combined.
- After the melted butter has cooled slightly, combine it with the grated corn, buttermilk, vanilla extract, and eggs in a large measuring cup or bowl, and whisk until completely combined.
- Pour the wet mixture into the mixing bowl containing the dry mixture and stir to combine. Be careful not to over combine, but make sure the wet ingredients are completely incorporated with the dry.
- Heat your waffle iron on the highest setting. Grease the waffle iron with more butter.
- Pour the batter in batches into the waffle iron so that the batter covers the whole surface. Cook for 5 to 7 minutes, or until lightly browned and crispy.
- Place the cooked waffles on a cooling rack over a baking sheet and keep warm in the preheated oven while you finish making the rest of the batch.
- When all the waffles are finished, serve with salted butter and warm maple syrup.
Nutrition Facts : Calories 743 kcal, Carbohydrate 99 g, Cholesterol 173 mg, Fiber 5 g, Protein 15 g, SaturatedFat 20 g, Sodium 1133 mg, Sugar 37 g, Fat 34 g, ServingSize 8 waffles (4 servings), UnsaturatedFat 0 g
CORN WAFFLES WITH STRAWBERRY SYRUP
Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!
Provided by Amelia Rampe
Categories Bon Appétit Waffle Breakfast Strawberry Corn Egg Buttermilk Vanilla Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don't want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don't worry about any small lumps).
- Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5-7 minutes. Transfer to wire rack in oven as you go.
- Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.
CORN WAFFLES
Steps:
- Gather the ingredients.
- Preheat the oven to 200 F - this is to keep them warm as you make more batches. Skip this step if you are serving them as they come out of the waffle iron .
- Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.
- In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.
- In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.
- Add the egg and milk mixture to the flour mixture and blend thoroughly. Stir in the corn kernels. If necessary, add more milk to make the batter thin enough to flow when poured into the waffle iron.
- Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed.
- When the first batch is done, remove them to a baking sheet and place them in the preheated oven to keep warm while you cook subsequent batches.
- To serve, drizzle the corn waffles with melted butter and maple syrup or dust them with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 340 kcal, Carbohydrate 50 g, Cholesterol 88 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 643 mg, Sugar 14 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
WAFFLES WITH FRESH STRAWBERRY SYRUP
Provided by Food Network
Time 25m
Yield 8 to 10 (4-inch) waffles
Number Of Ingredients 14
Steps:
- Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
- In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
- Serve immediately with Strawberry Syrup spooned over the top of each waffle.
- In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
- Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)
BLUE CORN WAFFLES
Time 30m
Number Of Ingredients 9
Steps:
- In large bowl, mix cornmeal, flour, baking powder, baking soda, sugar and salt. In separate bowl mix together buttermilk, egg and melted butter. Pour wet ingredients into dry and stir just until combined. Allow to sit for 5 minutes. Heat waffle iron and cook waffles according to manufacturer instructions.
CORN FRITTER WAFFLES WITH SPICY MAPLE SYRUP
My family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Time 20m
Yield 6 round waffles (1 cup syrup).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in corn., Bake in a preheated round Belgian waffle maker according to manufacturer's directions until golden brown. Meanwhile, combine syrup and cayenne. Serve with waffles and, if desired, cooked corn.
Nutrition Facts : Calories 574 calories, Fat 23g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 507mg sodium, Carbohydrate 84g carbohydrate (44g sugars, Fiber 2g fiber), Protein 10g protein.
CORN WAFFLES WITH MAPLE-STRAWBERRY BUTTER
At big family meals growing up cornbread was often a staple on the table but depending on whose house you were at it could be savory or sweet. I prefer the latter. If you like your cornbread sweet with honey butter then this recipe should be right up your alley. From the "Hay Day Country Market Cookbook".
Provided by Slatts
Categories Breakfast
Time 40m
Yield 8-10 waffles
Number Of Ingredients 14
Steps:
- Whip 8 tablespoons butter and the maple syrup on high speed until light and fluffy.
- Add the strawberries slowly and blend to incorporate. The powdered sugar should be added sparingly if the moisture from the strawberries causes the butter to seperate. The sugar will bind it back together.
- Refridgerate until waffles are ready.
- Preheat waffle iron.
- Mix together flour, cornmeal, baking powder, baking soda, sugar, and salt in a large bowl.
- Mix together eggs, buttermilk, and butter in another bowl.
- Mix the liquid ingredients into the dry ingredients until just combined.
- Stir in the corn.
- Cook according to waffle makers instructions. They should be browned and crispy.
- Serve warm with Maple-Strawberry Butter.
Nutrition Facts : Calories 379.3, Fat 20.1, SaturatedFat 11.8, Cholesterol 101.1, Sodium 472.4, Carbohydrate 44.6, Fiber 2.3, Sugar 15.6, Protein 7.4
STRAWBERRY SYRUP
"This pretty berry-flavored syrup is scrumptious, especially on homemade waffles," writes Sarah Carpenter of Trumansburg, New York. "Since I began making it, our three children prefer it over maple syrup."
Provided by Taste of Home
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 6
Steps:
- Place strawberries in a blender; cover and process until pureed. Transfer to a small saucepan; add the sugar, corn syrup, lemon juice and butter. Bring to a boil; cook and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm with waffles or pancakes. Refrigerate leftovers; warm before serving.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
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