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These Sweet Corn Waffles are the perfect breakfast items that you can use for chicken and waffles, or get creative with the fillings to serve up some delicious savory waffles!
If you love cornbread or hoecakes but have yet to try corn waffles, we need to talk. Because that’s all, a corn waffle is another incredible sweet treat you should have on your dinner table.
Let me teach you how to make them.
Table of contents
Key Ingredients
Here are the ingredients you’ll need for these tasty corn waffles.
Corn Flour
Most recipes will call for yellow cornmeal, but corn flour’s deep rich corn flavor is unmatched. It’s my favorite corn-based baking ingredient.
Unbleached all-purpose flour
You need all-purpose flour, but I like to use unbleached flour whenever I cook.
Salt
Just a small amount of kosher salt will help bring out the other flavors in your dish.
Baking powder
This will make the corn waffles nice and fluffy. Some recipes call for baking soda, but I’ve had better experiences with baking powder in my waffle recipes.
Sugar
A little sugar enhances the sweetness of the corn.
Eggs
Two large eggs will make help make these waffles have a fluffy interior.
Buttermilk
The buttermilk in the batter gives these waffles a light and fluffy texture with a hint of tanginess.
Melted butter
Melted butter will help make the waffles crisp and keep the batter from drying.
How to Make corn waffles recipe?
Making corn waffles is easier than you think. All you have to do is try them, and you’ll be surprised at how delicious they are. You can make sweet corn waffles or savory ones, but the option is yours!
In a large bowl, mix corn flour, flour, salt, baking powder, and sugar.
In a medium bowl, beat eggs, buttermilk, and melted butter together; pour wet ingredients into dry ingredients and mix until smooth. Set batter aside for 5 minutes.
Heat the waffle iron to desired temperature or color and spray with nonstick cooking spray. Pour enough batter to cover the bottom of the waffle iron, close the waffle iron, and cook for 3-4 minutes until golden brown or the desired color. Place cooked waffles in a 200°F oven until all waffles are made.
Serve warm with room temperature butter, sugar cane syrup, maple syrup, or dust with powdered sugar.
Pro Recipe Tips & Tricks
After making these incredible sweet corn waffles, here are a few notes.
- You can use yellow cornmeal instead of corn flour.
- You could fold in fresh corn in your waffles if you like. Just use a box grater with large holes side to grate them.
- Only use room-temperature eggs. They will blend with the other ingredients better.
- If you forget to take your eggs out of the fridge. Cover them with warm water in a bowl for 5 minutes.
- You can use gluten-free flour as a swap for all-purpose flour for gluten-free waffles.
- Feel free to use light brown sugar instead of granulated sugar.
- Every waffle maker is different, so I always use my first waffle as a test to see how my waffle iron cooks.
- Feel free to use any milk you have at home instead of buttermilk.
- You can use oil instead of melted butter, but you’ll be sacrificing flavor.
- Try folding in some fresh herbs like thyme or rosemary to make savory waffles.
- Add cooked chopped bacon, shredded cheddar cheese, or green and red bell peppers to the batter for a savory version.
- If you make a savory waffle, reduce the sugar to 1 tablespoon.
FAQs
Here are the top questions readers have about making corn waffles.
You can serve fried eggs, bacon, grits, or fresh fruit with your waffles for breakfast, just like buttermilk waffles. You can also do fried chicken with them for a great chicken and waffle dish.
There are four types of waffles. Belgian, American, Brussels, and Liege.
Belgian waffles were not created in Belgium but in America. The waffle batter is made with baking powder instead of yeast. It’s thicker than traditional American waffles, which helps create a light and airy texture with a crispy exterior.
American waffles are made similarly to Belgian waffles with baking powder, which creates a thin and dense waffle.
Brussels waffles are rectangular and made from beaten egg whites or yeast to add height and their signature fluffy texture. It’s typically served as a dessert waffle topped with whipped cream, fresh fruit, chocolate sauce, and chopped nuts.
Liege waffles are made with yeast and pearl sugar, which caramelizes when cooked, giving the waffles a crispy exterior. The yeast creates a denser waffle that won’t get soggy when drizzled with syrup or other toppings.
Although they are marketed as a 2-for-1. Pancake and waffle batters are not the same. Pancake batter is usually thicker, while waffle batter is thinner. This thin batter helps create those characteristic crispy deep pockets in a waffle.
Corn waffles are best eaten immediately, but they will remain fresh in an airtight container for 3 days in the fridge.
Keep them in a freezer-safe container and freeze waffles for 3 months.
Reheat the waffles in the toaster for 1-2 minutes.
More Waffle Recipes
If you’re looking for more fun waffle recipes, I know you’ll want to check these recipes out.
Latest Recipe Video:
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients and tools for the most amazing corn waffles on the counter and preheat the waffle iron.
Step 2: Measure everything out into individual bowls.
Step 3: We don’t want any surprises, so ensure your waffle iron is working before getting started.
Step 4: Follow the recipe and get ready for a great treat!
I hope you enjoy this recipe for corn waffles! If you give it a try, I would love to hear what you think. Please leave me a comment and a star rating below.
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Sweet Corn Waffles
Ingredients
- 1 cup corn flour
- ½ cup unbleached all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- 3 tablespoons granulated sugar
- 2 large eggs
- 1 ½ cups buttermilk
- 4 tablespoons melted unsalted butter
- cooking spray
- Sugar cane syrup
Instructions
- In a large bowl, mix corn flour, flour, salt, baking powder, and sugar.
- In a medium bowl, beat eggs, buttermilk, and melted butter together; pour wet ingredients into dry ingredients and mix until smooth. Set batter aside for 5 minutes.
- Heat the waffle iron to desired temperature or color and spray with nonstick cooking spray. Pour enough batter to cover the bottom of the waffle iron, close the waffle iron, and cook for 3-4 minutes until golden brown or the desired color. Place cooked waffles in a 200°F oven until all waffles are made.
- Serve warm with room temperature butter, sugar cane syrup, maple syrup, or dust with powdered sugar.
Notes
- You can use yellow cornmeal instead of corn flour.
- You could fold in fresh corn in your waffles if you like. Just use a box grater with large holes side to grate them.
- Only use room-temperature eggs. They will blend with the other ingredients better.
- If you forget to take your eggs out of the fridge. Cover them with warm water in a bowl for 5 minutes.
- You can use gluten-free flour as a swap for all-purpose flour for gluten-free waffles.
- Feel free to use light brown sugar instead of granulated sugar.
- Every waffle maker is different, so I always use my first waffle as a test to see how my waffle iron cooks.
- Feel free to use any milk you have at home instead of buttermilk.
- You can use oil instead of melted butter, but you’ll be sacrificing flavor.
- Try folding in some fresh herbs like thyme or rosemary to make savory waffles.
- Add cooked chopped bacon, shredded cheddar cheese, or green and red bell pepper to the batter for a savory version.
- If you make a savory waffle, reduce the sugar to 1 tablespoon.
