The corn waffles is the star of this meal. It not just any waffle but light and fluffy corn waffles. The waffle batter is made from cream corn and beaten egg whites folded in the batter. If you don’t have a waffle iron this batter makes a wonderful pancake. It is perfect to pair up with oven fried chicken. The chicken was made with a commercial shake and bake.
While the chicken was baking that left time to make the waffles. Egg whites are beaten first and then the batter is quickly stirred together. Egg whites are then gently folded into the batter. There is no sugar in this batter because the cream corn sweetens the batter. When the waffles are finished the chicken will be done. It is a easy and inexpensive meal to make.
- 2 eggs separated
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 can (15 1/2 ounces) cream style corn
- 1/2 cup vegetable oil
Beat the egg whites very stiff. In a medium bowl stir together the rest of the ingredients. When blended gently fold in egg whites.
Heat waffle iron and spray with vegetable spray. Spoon the batter on waffle iron and make according to the directions for the appliance. Depending on the size of the waffle maker determines how many waffles. The batter does make 6 servings and the left over waffles can be stored in the refrigerator and reheated. Serve with fried chicken and with syrup.