Corn Waffles

Corn Waffles

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
340 Calories
12g Fat
50g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 340
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 32%
Cholesterol 88mg 29%
Sodium 643mg 28%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 7%
Total Sugars 14g
Protein 10g
Vitamin C 1mg 5%
Calcium 236mg 18%
Iron 3mg 15%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I love corn fritters with maple syrup, so I knew I'd love corn waffles. They are fast and easy to make, and they are cooked with much less mess compared to deep-fried fritters. Besides all of that, they are much lower in fat!

These are sweet corn waffles, but they can be made more savory by omitting the sugar. A savory corn waffle would be delicious along with a bowl of chili or stew. Or serve them with these fried chicken cutlets for a fabulous chicken and waffles meal. Take a look at MacKenzie's fried chicken and waffle sandwich

Use canned corn kernels or fresh or frozen cooked corn kernels in the waffles.


  • 2 cups (9 ounces) all-purpose flour

  • 3 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 cup granulated sugar, or less for savory waffles

  • 2 large eggs, beaten

  • 1 2/3 cups milk

  • 1/4 cup butter, melted

  • 1 (12 to 15-ounce) can whole kernel corn, well drained, or 1 3/4 to 2 cups cooked fresh corn

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 200 F — this is to keep them warm as you make more batches. Skip this step if you are serving them as they come out of the waffle iron.

  3. Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.

  4. In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.

  5. In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.

  6. Add the egg and milk mixture to the flour mixture and blend thoroughly. Stir in the corn kernels. If necessary, add more milk to make the batter thin enough to flow when poured into the waffle iron.

  7. Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed. 

  8. When the first batch is done, remove them to a baking sheet and place them in the preheated oven to keep warm while you cook subsequent batches.

  9. To serve, drizzle the corn waffles with melted butter and maple syrup or dust them with powdered sugar.

  10. Enjoy!


  • To cook fresh corn in the microwave, shuck 2 to 3 ears of corn and rinse, removing any silk. Use a sharp knife and cut the kernels from the ears. Put the corn kernels in a microwave-safe bowl and add 2 tablespoons of water. Cover the bowl with plastic wrap and microwave on 100 percent power for about 4 to 6 minutes, stirring halfway through the cooking time. 

Recipe Variations

  • Add about 1/2 cup of crumbled cooked bacon or diced ham to the waffle batter along with the corn.
  • Add about 1/2 cup of chopped pecans or walnuts for extra texture.
  • Replace 1/3 to 1/2 cup of the flour with cornmeal.
  • For savory waffles, omit the sugar or reduce it to 1 tablespoon.
  • Add finely chopped red and green bell pepper to the batter (savory version).