CANDY CORN WAFFLES
Provided by Food Network Kitchen
Time 15m
Yield 4 waffles
Number Of Ingredients 0
Steps:
- Whisk 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder and 1 teaspoon salt in a large bowl. Whisk in 2 eggs, 1 1/2 cups milk, 5 tablespoons melted shortening and 4 tablespoons melted butter. Tint half the batter orange and half yellow with food coloring. Preheat a round waffle iron to the lowest setting. Spoon some orange batter into the middle and some yellow batter around it. Cook until just crisp. Separate into triangles and dip the tips in melted white chocolate.
CORN WAFFLES
From the book that came with my waffle maker. I make the whole batch, then freeze any leftovers, which become a quick breakfast during the week. These taste like cornbread, so you could have them for lunch or dinner with chili on them, etc.
Provided by Sudie
Categories Breakfast
Time 25m
Yield 10 waffles
Number Of Ingredients 8
Steps:
- Place all ingredients in large mixing bowl.
- Combine until well-blended and smooth.
- Let batter sit for 5 minutes and rest.
- Pour 3/4 c.
- of batter onto waffle iron, spread with rubber spatula.
- Let batter bubble for 5-10 seconds, then close lid.
- Repeat until batter is finished.
HARRY'S ROADHOUSE BLUE CORNMEAL WAFFLES
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
- Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
- Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)
WAFFLE OF INSANE GREATNESS
Steps:
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
- Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
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.
CORNED BEEF HASH WAFFLES
Steps:
- For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender, 2 1/2 to 3 hours.
- Remove the brisket from the liquid, allow to cool slightly and shred with a fork. Transfer to a large bowl.
- For the waffles: Preheat a waffle iron and spray with cooking spray.
- Add the shredded potatoes, eggs, onion and some salt and pepper to the bowl with the meat. Scoop 2 cups of the mixture into the waffle iron, pressing down gently to spread out in an even layer. Cook for 10 minutes. Repeat with the remaining waffle mixture. Garnish with chives.
CORN FLAKE WAFFLES
Make and share this Corn Flake Waffles recipe from Food.com.
Provided by Mimi Bobeck
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add all the dry ingrediants and sift.
- Beat the egg yolks and add them to the milk.
- Stir the liquid ingrediants into the dry ones.
- Add your melted butter.
- Beat the egg whites until they are stiff and add them to the batter just before making.
- Pre-heat the waffle iron for 2 minutes.
- Add batter, cook and enjoy!
CORNBREAD WAFFLES
Make and share this Cornbread Waffles recipe from Food.com.
Provided by Kozmic Blues
Categories Breakfast
Time 15m
Yield 8 waffles
Number Of Ingredients 8
Steps:
- Preheat waffle iron.
- Measure milk in large measuring cup, add vinegar and set aside to curdle.
- In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
- Make well in center and add milk mixture and oil.
- Mix until smooth.
- Cook waffles according to waffle iron directions!
Nutrition Facts : Calories 225.1, Fat 7.8, SaturatedFat 0.6, Sodium 289.9, Carbohydrate 36.2, Fiber 2.1, Sugar 6.4, Protein 3.5
BACON, CORN AND CHEDDAR WAFFLES
These waffles are delicious and you could use either fresh corn or canned. It comes from Cafe 222 in San Diego.
Provided by Mrs.Habu
Categories Breakfast
Time 25m
Yield 6-8 waffles
Number Of Ingredients 15
Steps:
- Melt butter in small skillet and saute corn for 3 minutes.
- Set aside.
- Sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Slowly add the buttermilk, milk, eggs and melted margarine.
- Gently stir until combined but not smooth.
- Fold in the bacon, corn and cheddar.
- Cook in waffle maker.
CRISP 'N' TENDER CORN WAFFLES
I like to serve these crisp, golden brown waffles with honey and applesauce. For a change-of-pace, serve the waffles topped with creamed chicken. It's a perfect meal for busy days. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 35m
Yield 16 waffles.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. , Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 301 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 395mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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.
BLUE CORN WAFFLES
Blue corn and walnut oil gives these waffles their sweet, nutty flavor. They're great with all your standard waffle toppings, but I especially like them topped with gjetost (a soft nutty Scandinavian cheese) and black currant preserves.
Provided by velorutionista
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat waffle iron (or griddle if you'd prefer to make pancakes).
- Whisk egg till foamy. Ad milk, water, walnut oil, and honey; whisk till well combined. Whisk in baking powder and salt. Add corn meal and flour, whisking just till combined.
- Pour into waffle iron by 1/2 cupfulls. Cook a couple minutes, till done.
- Serve topped with gjetost slices and black currant preserves.
TACO-TOPPED CORNBREAD WAFFLE
Make a hearty dish that's suitable for any occasion with a Taco-Topped Cornbread Waffle! Corn muffin mix gets turned into waffles and topped with beef, cheese and more in this flavorful and unique Taco-Topped Cornbread Waffle recipe.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk egg, milk and butter in medium bowl until blended. Add corn muffin mix; stir just until blended. Set aside.
- Cook beef with taco seasoning mix as directed on package.
- Spray electric waffle iron with cooking spray. Heat waffle iron. Pour corn muffin batter into waffle iron as directed by manufacturer; close lid quickly. Cook 4 min. or until waffle is crisp and golden. (Do not open iron until waffle is done.) When waffle is done, remove with fork. Repeat with remaining batter.
- Top warm waffles with beef and remaining ingredients before serving.
Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 120 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
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