These savory waffles are crisp around the edges and dotted with corn and cheddar. Drain thawed corn well so the batter does not become watery, and let the waffle iron heat fully before adding the first portion. The recipe makes about six waffles.
Serves: 3 to 4
Prep: 15 minutes
Cook: 20 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 1/4 cups milk
- 1/4 cup melted unsalted butter
- 1 cup corn kernels, thawed and patted dry if frozen
- 1 cup shredded sharp cheddar
- 2 scallions, thinly sliced
- Neutral oil or butter, for the waffle iron
- Fried or scrambled eggs, to serve, optional
Method
- Heat the waffle iron according to its instructions. Whisk the flour, baking powder, salt, and pepper in a large bowl.
- In another bowl, whisk the egg, milk, and melted butter. Pour into the dry ingredients and stir just until combined.
- Fold in the corn, cheddar, and scallions. Do not overmix the batter.
- Lightly grease the iron if required. Add batter according to the machine's capacity and close the lid.
- Cook until the steam slows and the waffles are deep golden. Transfer to a wire rack while cooking the remaining batter.
- Serve warm with an egg, salsa, or plain yogurt. Keep toppings separate for a crisp waffle.
Variations
Use Monterey Jack instead of cheddar, or fold in a tablespoon of chopped jalapeño. For a milder flavor, omit the pepper and serve salsa at the table.
Storage and reheating
Cool completely, then refrigerate in a covered container for up to 3 days. Reheat in a toaster or 350°F oven until hot and crisp. Freeze with parchment between waffles for up to 2 months.
The breakfast plan for an early-start week and weekly breakfast shopping guide can help you batch the dry ingredients. Add the ingredients to the Lucru Home grocery list before your next shop.
