Corn Waffles Recipe - Cooking Index
Corn Waffles Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Corn kernels |
| 1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) |
| 2 cups | 125g / 4.4oz | Flour |
| 4 teaspoons | 20ml | Baking powder |
| 3 tablespoons | 45ml | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 1/4 cups | 533ml | Low-fat buttermilk |
| 2 | Egg whites | |
| Nonstick cooking spray or oil - as needed | ||
| Powdered sugar - for serving |
Cook the corn in the butter in a small skillet over medium-low heat until tender, about 3 minutes.
Combine the flour, baking powder, sugar and salt in a large bowl. Stir in the buttermilk and corn, along with any remaining butter in the pan, until just blended.
Beat the egg whites in a separate bowl using an electric mixer until stiff but not dry. Fold the egg whites into the batter just until blended.
Spray a waffle iron (Use a four-waffle iron with a nonstick coating) with nonstick cooking spray or brush with oil, then heat. Pour about 1 1/4 cups batter into the iron. Close the lid and cook until golden brown, about 8 minutes. Remove the waffle from the iron and break into 4 sections. Repeat with remaining batter. Sprinkle the waffles with powdered sugar.
This recipe yields 16 waffles.
Each waffle: 120 calories; 293 mg sodium; 9 mg cholesterol; 3 grams fat; 2 grams saturated fat; 19 grams carbohydrates; 4 grams protein; 0.73 gram fiber.
Source:
The Los Angeles Times, 07-17-2002
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