Corn Scallion Waffles are pillowy, savory waffles that taste delicious with sour cream. It’s like a corn muffin only better. They are perfect for breakfast with a side of eggs or for dinner with some fried fish. (Can we make fish and waffles a thing? It’s seriously yummy.)
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Scallions, aka green onions, are a long, skinny onion plant sold in bunches and have a mild onion flavor. The white area closer to the bulb has more of an astringent taste. As you move up into the green stalk the flavor becomes more mild. I chose to use only the greens as they bring just the right amount of tang to the Corn Scallion Waffles.
When making any kind of cornbread or muffin,etc the ratio of cornmeal to flour is very important. If you use too much corn flour, the consistency becomes dry and crumbly. Not enough corn and it will just taste like a plain waffle. The blend of corn flour and all-purpose flour that I use in these Corn Scallion Waffles gives them that soft texture and sweet corn flavor.
The last important piece you will need to make my Corn Scallion Waffles is a waffle maker, aka waffle iron. Waffle makers come in different varieties, different shapes, different metals, different capacities. Always read the user manual, so you will know the batter capacity for your particular waffle maker. I used a standard belgium flip waffle maker in the photos and videos for this recipe. I will link the waffle maker I used below. Mine takes 1 cup of batter to fill. A square waffle iron, that makes 4 waffles at a time, I would use ½ cup of batter per waffle for 2 Cups of batter per batch. Again, please read and follow the capacity for your waffle maker.
Things you’ll Need: Waffle Maker (#sponsored)
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Jump to RecipeServes: 6 Prep Time: 10 Minutes Cook Time: 30 Minutes
Ingredients:
- 2 Cups Flour
- 1 Cup Cornmeal
- 1 teaspoon Kosher Salt
- 1-½ Tablespoons Baking Soda
- 1 Tablespoon Sugar
- 1 Tablespoon Cream of Tartar
- 2 Cups Milk
- 3 Eggs
- 1 Tablespoon Lemon Juice
- ¼ Cups Oil
- 1 Cup Water
- ⅓ Cups diced Scallions (green parts)
- Spray Oil
- Garnish: Sour Cream, additional scallions
Instructions:
- Preheat your waffle maker. I set mine to the highest setting for crispy waffles.
- In a large bowl, whisk together Flour, Cornmeal, Kosher Salt, Baking Soda, Sugar and Cream of Tartar until fully combined. Set aside.
- In a medium bowl, whisk together Milk, Eggs, Lemon Juice, Oil and Water until well mixed.
- Pour the wet ingredients into the large bowl of dry ingredients. Mix until everything is wet and combined. Do NOT beat out the lumps. Fold in the Scallions.
- Lightly spray the burners of the waffle iron with oil. Pour in the correct amount of batter according to your waffle iron. See my text above the recipe for more details. Cook the waffle until the waffle maker says done (a minute or so more for extra crispy).
- Serve hot and fresh with sour cream and additional diced scallions. These waffles can be frozen or refrigerated. They reheat nicely on a sheetpan in the oven at 425 for 5-6 minutes.
📖 Recipe
Corn Scallion Waffles
Equipment
- Waffle Maker
Ingredients
- 2 Cups Flour
- 1 Cup Cornmeal
- 1 teaspoon Kosher Salt
- 1-½ Tablespoons Baking Soda
- 1 Tablespoon Sugar
- 1 Tablespoon Cream of Tartar
- 2 Cups Milk
- 3 Eggs
- 1 Tablespoon Lemon Juice
- ¼ Cups Oil
- 1 Cup Water
- ⅓ Cups diced Scallions green parts
- Spray Oil
- Garnish: Sour Cream additional scallions
Instructions
- Preheat your waffle maker. I set mine to the highest setting for crispy waffles.
- In a large bowl, whisk together Flour, Cornmeal, Kosher Salt, Baking Soda, Sugar and Cream of Tartar until fully combined. Set aside.
- In a medium bowl, whisk together Milk, Eggs, Lemon Juice, Oil and Water until well mixed.
- Pour the wet ingredients into the large bowl of dry ingredients. Mix until everything is wet and combined. Do NOT beat out the lumps. Fold in the Scallions.
- Lightly spray the burners of the waffle iron with oil. Pour in the correct amount of batter according to your waffle iron. See my text above the recipe for more details. Cook the waffle until the waffle maker says done (a minute or so more for extra crispy).
- Serve hot and fresh with sour cream and additional diced scallions.
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