Sweet Corn and Cheddar Waffles
These savory, satisfying waffles are the perfect blend of breakfast and dinner, with crispy edges, tender crumb, and sweet, juicy corn kernels and rich pockets of melted cheddar. They’re light and comforting enough for breakfast, yet also delicious served alongside fried chicken or a salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 large waffles (serves 4 as a main or 8 as a side) 1x
- Category: Breakfast
- Cuisine: American
- Diet: Low Carb, Gluten-Free
Ingredients
1 ½ cups all-purpose flour
½ cup fine yellow cornmeal
2 teaspoons baking powder
1 tablespoon granulated sugar
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ cups whole milk
2 large eggs
6 tablespoons unsalted butter, melted and slightly cooled
1 ¼ cups fresh or frozen sweet corn kernels (if using frozen, thaw and pat dry)
1 ½ cups sharp cheddar cheese, freshly grated
Instructions
Preheat your waffle iron and lightly spray both sides with cooking spray or brush with melted butter.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, sugar, salt, and black pepper.
In a separate medium bowl, whisk together the whole milk, eggs, and melted butter until fully incorporated and smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined, stopping as soon as the flour disappears.
Gently fold in the sweet corn kernels and cheese.
Cook in a hot waffle iron until golden and crispy on the outside, about 4 minutes per waffle.
Let rest on a wire rack for a minute to stay crisp and serve warm.
Nutrition
- Calories: 485
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g