Corn Scallion Waffles
Servings: 6 Waffles (6 Cups Batter)
Calories: 402kcal
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.
Print Recipe
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.
Notes
These waffles can be frozen or refrigerated. They reheat nicely on a sheetpan in the oven at 425 for 5-6 minutes.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 55.1g | Protein: 11.9g | Fat: 15.2g | Cholesterol: 94.6mg | Sodium: 1211.3mg | Fiber: 2.7g | Sugar: 6.8g