Corn & Herb Waffles
These Corn & Herb Waffles are bursting with sweet corn and fresh herbs, perfect for a crispy, flavorful breakfast or brunch treat!
Equipment
- Waffle Iron
- Large Bowl
- Whisk
Ingredients
- 1 cup cornmeal adds texture and a subtle sweetness
- 1 cup all-purpose flour for structure and lightness
- 2 teaspoons baking powder helps the waffles rise
- 1/2 teaspoon baking soda balances acidity and improves tenderness
- 1/2 teaspoon salt enhances all the flavors
- 1 cup buttermilk adds tang and moisture
- 2 large eggs binds ingredients and adds richness
- 1/4 cup vegetable oil keeps waffles moist and crispy
- 1 cup corn kernels fresh or frozen, thawed; bursts of sweetness
- 1/4 cup chopped fresh herbs such as parsley and chives; for bright, fresh flavor
- cooking spray or additional oil to grease the waffle iron
Instructions
Preparation
- Preheat your waffle iron to ensure it is hot and ready for cooking, which helps achieve crispy waffles.
Mixing Ingredients
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, and vegetable oil together until well blended.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, leaving a few lumps in the batter.
- Fold in the corn kernels and chopped fresh herbs evenly throughout the batter.
Cooking Waffles
- Lightly grease the preheated waffle iron with cooking spray or a small amount of oil to prevent sticking.
- Pour enough batter onto the waffle iron to cover the surface (about 1/2 to 3/4 cup), close the lid, and cook for 3-5 minutes until golden brown and crisp.
Serving
- Carefully remove the waffles and serve immediately with your favorite toppings like butter, honey, avocado, smoked salmon, or Greek yogurt.
Notes
- Do not overmix the batter to avoid tough waffles; a few lumps are okay.
- Always preheat and grease your waffle iron for crispy, evenly cooked waffles.
- Thaw and drain frozen corn kernels to prevent excess moisture in the batter.
- Store cooked waffles in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Try seasonal herb variations like basil in summer or rosemary in winter for added flavor twists.