Sweet waffles are the norm when it comes to making waffles for breakfast, but savoury ones are totally acceptable as a snack or to go with certain dishes. Using the gluten-free waffle batter, I leave out the sugar and add the corn, cheese and onions.

The fun begins when you hear the corn popping and crackling in the waffle machine, although none turn into popcorn, the corn has a crisp, nutty texture inside and around the waffle once cooked.

If you like lots of cheese, there’s nothing wrong with adding more. In fact, with this savoury recipe, you can just about add anything you like: I’m thinking of shredded potatoes, ham, spinach, peppers, zucchini, mushrooms…

If chicken is your thing, then I highly recommend serving it with my Mexican Chipotle Chicken. They taste really good together and it adds a nice Mexican theme to your meal.

 

GLUTEN-FREE CORN & CHEESE WAFFLES

Ingredients:
  • 300g store-bought gluten-free flour or homemade gluten-free flour blend
  • 2 tablespoons store-bought gluten-free baking powder or homemade gluten-free baking powder blend
  • 75g butter, melted
  • 4 eggs at room temperature
  • 350ml milk or store-bought buttermilk or homemade buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 4 tablespoons polenta/cornmeal
  • 2 corn-on-the-cob, cooked and kernels removed
  • 2 spring onions/scallions, sliced
  • 150g cheddar/Monterey Jack cheese, grated

Step-by-Step Instructions

1. Bring the milk or buttermilk to room temperature or heat up slightly in the microwave for 15 seconds on high

2. In a medium bowl, add the melted butter, eggs, milk, salt and pepper.

3. Mix well for around 1 minute

4. Sieve the flour and baking powder into the mixture

5. Add the polenta and mix well for another 3 minutes, making sure there are no lumps visable.

6. Cover and leave to rest for 30 minutes

7. Slice the corn off the cob and add this together with the spring onions and cheese into the flour mixture, folding in gently.

8. Heat up your waffle machine for 5 minutes at the maximum setting.

9. Carefully grease the waffle grids with butter using a silicone brush or a wad of paper towels.


10. Ladle just under ½ cup of the mixture into each grid. The thin batter will spread out on its own, but if it hasn’t reached the sides, add a little bit more.

10. Close the lid and only open it after 3 minutes. Opening too soon may disrupt the cooking and tear the waffle. If the waffle is cooking too quickly, lower the temperature slightly.

12. Remove to a plate and cover with foil to keep warm. The waffle may seem floppy when removed from the waffle machine, but after a minute or so, they will stiffen up nicely.

12. Remove and continue cooking the remaining waffles.

Makes 12 waffles

Serve with store-bought or homemade chipotle sauce from the Mexican Chipotle Chicken recipe.

by | Mar 18, 2021 | Snacks, Vegetarian | 2 comments