Corn Waffles

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Fluffy and crisp Corn Waffles are filled with real corn, bell peppers, and cheese for the perfect savory bite.

Corn waffles stacked on blue plate with striped towel

Cornmeal Waffles

I couldn’t resist snacking on these waffles as I finished cooking the batch. They’re irresistibly savory and barely sweet at all and we really like them!

We often make cornbread or corn muffins to go with soup or chili. The best part to me has always been the crispy buttery edges. Which is exactly what makes cornmeal waffles so good. The entire thing is a crispy buttery edge that is deliciously irresistible.

While corn waffles can be enjoyed for any meal I do find us making them for breakfast the most. We make them even heartier with the addition of some finely chopped ham or well-crumbled bacon. I’ve made them that way a few times now.

Corn Waffles on wire rack with blue and white towel

Corn Waffles

Serve them plain, topped with eggs, or go for a terrific sweet and savory combination with butter and syrup. Currently, we have been enjoying them – topped with bacon gravy.

I kid you not, Bell Pepper Bacon Gravy, my friends. It’s a real thing and it’s delightful. I predict now that it’s about to be a family favorite for you as well.

I made these waffles in my Dash waffle iron. (I was absurdly excited to learn that the company so well known for their teeny waffle irons has FINALLY made a waffle iron that would cook four at a time of the handy 4-inch waffles; I ordered one as soon as I saw it.)

Turns out that I LOVE both the waffle iron and these awesome Eggo-sized waffles. I honestly thought it might be a little gimmicky, but it browns perfectly on both sides in very little time.

Oh! And in case you’re considering it, I purchased the Aqua color waffle iron that is still on sale for 30% off. YAY for a great deal too!

waffles made with corn and bell peppers stacked on blue plate

Cornmeal Waffle Recipe

Check your pantry to make corn waffles:

  • all-purpose flour
  • cornmeal
  • baking soda
  • baking powder
  • salt
  • white sugar
  • milk
  • egg
  • butter
  • shredded cheddar cheese or Mexican cheese blend
  • canned corn 
  • red bell pepper 

Instructions

  1. In a medium mixing bowl, combine the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the milk and egg, stir to combine. Whisk in the butter.
  2. Add the corn and bell pepper to the batter and stir to mix throughout. Pour batter onto a hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter.
  3. Serve plain or with butter and syrup for a sweet and savory option.
waffles with bacon gravy on blue plate

Savory Breakfasts

I can’t find a better way to start the day than with a savory breakfast. Breakfast filled with meats and vegetables is hard to top.

Fried cabbage makes an easy breakfast skillet that the whole family enjoys. Eggs serve as such a versatile backdrop, in this quiche where the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine.

Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good.

waffles made with corn and bell peppers stacked on blue plate

Corn Waffles

Fluffy and crisp Corn Waffles are filled with real corn, bell peppers, and cheese for the perfect savory bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6

Ingredients 

  • ½ cup all-purpose flour
  • ¾ cup cornmeal
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 teaspoons white sugar
  • ¾ cup milk
  • 1 egg
  • 3 tablespoons butter melted and cooled
  • 1 cup shredded cheddar cheese or Mexican cheese blend
  • 15.25 ounces canned corn drained
  • 1 red bell pepper diced very small into ¼-inch pieces

Instructions

  • In a medium mixing bowl, combine the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the milk and egg, stir to combine. Whisk in the butter.
  • Add the corn and bell pepper to the batter and stir to mix throughout. Pour batter onto a hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter.
  • Serve plain or with butter and syrup for a sweet and savory option.

Nutrition

Calories: 334kcal · Carbohydrates: 36g · Protein: 11g · Fat: 16g · Saturated Fat: 8g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 4g · Trans Fat: 0.2g · Cholesterol: 65mg · Sodium: 744mg · Potassium: 273mg · Fiber: 3g · Sugar: 4g · Vitamin A: 1074IU · Vitamin C: 27mg · Calcium: 212mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
close up of Corn Waffles stacked on plate

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