Corn Waffles

Here in Ohio, corn season is in full swing. I start buying corn way before it is at it’s super sweet peak, just because I don’t want to miss the very first ears that exceed my expectations. Of course, that means we eat a lot of so-so corn in anticipation. But now is the time that the sweetest of the sweet corn is hitting the markets here. Once  we’ve eaten our fill straight from the cobs, or if we have leftovers, I turn to corn salads, fried corn and now… these incredible waffles. Sweetened with the corn itself, the waffles are light with a delightful texture thanks to the corn meal and the corn kernels.

Corn Waffles


Corn Waffles

2 cups corn kernels, cut from cooked cobs, divided

3/4 cup vegan milk

1 tablespoon Sucanat

1 tablespoon canola oil

1 teaspoon pure vanilla extract

1 cup all-purpose flour

2 tablespoons corn meal

1 tablespoon baking powder

1/2 teaspoon fine sea salt

Nonstick cooking spray

Vegan butter and pure maple syrup, for serving

Combine 1 cup of corn, the milk, sucanat, oil, and vanilla in a blender. Process until smooth.

Whisk the flour, corn meal, baking powder, and salt in a medium-size bowl. Whisk in the blended mixture, but don’t worry about any lumps. Add the remaining cup of corn, and a splash more of milk if the mixture is too thick.

Heat a waffle iron. Spray the iron with nonstick spray, then cook the waffles according to manufacturer’s directions. For a small iron, use 1/2 cup batter per waffle.

Yield: 3 (7-inch)  waffles

One more thing: Don’t miss our Win This Quilt! event happening on Facebook.  You can stay warm and cozy, and help animals at the same time. Good luck!

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  1. Posted August 27, 2014 at 8:33 pm | Permalink

    We’re hitting corn peak here. We mostly use it in nachos and tempeh salad.

  2. Posted August 28, 2014 at 10:41 am | Permalink

    All good uses, Panda Cookies! It’s also amazing in a Mexican-style tofu scramble.. which I am now craving. :)

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