Sweet Corn Waffles

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/24/22
Sweet corn waffles recipe

The Spruce / Diana Chistruga 
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Yield: 8 waffles
Nutrition Facts (per serving)
743 Calories
34g Fat
99g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 743
% Daily Value*
Total Fat 34g 44%
Saturated Fat 20g 99%
Cholesterol 173mg 58%
Sodium 1133mg 49%
Total Carbohydrate 99g 36%
Dietary Fiber 5g 17%
Total Sugars 37g
Protein 15g
Vitamin C 5mg 25%
Calcium 361mg 28%
Iron 4mg 21%
Potassium 510mg 11%
*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.)

Whether from the sweet corn that you made for your summer BBQ or holiday leftovers, these waffles are the perfect recipe for any leftovers. The crispy squares are perfect balance of sweet and savory. When they're slathered in butter and maple syrup, they hit all the right taste buds and make a super satisfying and kid-friendly breakfast. 

Don't have buttermilk? Not a problem. You can substitute the buttermilk with whole milk and a little vinegar. It creates a very similar product and works well to create the perfect texture in these waffles.

When prepping corn for this recipe, just make sure to chop it up, or blend it in the food processor. You don't want big chunks or whole kernels of corn in these waffles. Fresh corn on the cob works best, especially when it is in season in late summer and early fall. Just watch those fingers when grating the corn on the cob.

These waffles store great in the freezer as well! Just let them cool completely after making them and pop them in a freezer bag. When you're ready for a waffle or two, throw them in the toaster on the 5-minute setting and you've got yourself a delicious breakfast on the table in a jiffy.

They're also a great snack to take on the go. Slap some nut butter or jam on them and take them with you in the car, or the train.

Ingredients

  • 1 cup all-purpose flour

  • 1 cup fine yellow cornmeal

  • 1 teaspoon kosher salt

  • 1/3 cup sugar

  • 1 tablespoon baking powder

  • 1 cup corn kernels, from approximately 2 ears of corn, kernels grated on the large holes of a box grater

  • 2 large eggs

  • 1 1/2 cups buttermilk, or whole milk mixed with 1 tablespoon white vinegar

  • 1 teaspoon pure vanilla extract

  • 1/2 cup (4 ounces) unsalted butter, melted, plus more for greasing the waffle iron

  • Salted butter, for serving

  • Maple syrup, for serving

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 200 F. 

    Ingredients for sweet corn waffles
    The Spruce / Diana Chistruga 

  2. In a large mixing bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder until completely combined. 

    Whisk together flour, cornmeal, and sugar
    The Spruce / Diana Chistruga 

  3. After the melted butter has cooled slightly, combine it with the grated corn, buttermilk, vanilla extract, and eggs in a large measuring cup or bowl, and whisk until completely combined.

    Whisk
    The Spruce / Diana Chistruga 

  4. Pour the wet mixture into the mixing bowl containing the dry mixture and stir to combine. Be careful not to over combine, but make sure the wet ingredients are completely incorporated with the dry. 

    Pour wet mixture into mixing bowl
    The Spruce / Diana Chistruga 

  5. Heat your waffle iron on the highest setting. Grease the waffle iron with more butter. 

    Heat waffle iron
    The Spruce / Diana Chistruga 

  6. Pour the batter in batches into the waffle iron so that the batter covers the whole surface. Cook for 5 to 7 minutes, or until lightly browned and crispy. 

    Pour batter in
    The Spruce / Diana Chistruga 

  7. Place the cooked waffles on a cooling rack over a baking sheet and keep warm in the preheated oven while you finish making the rest of the batch. 

    Place cooked waffles on cooling rack
    The Spruce / Diana Chistruga 

  8. When all the waffles are finished, serve with salted butter and warm maple syrup. 

    Serve with salted butter
    The Spruce / Diana Chistruga