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Savory Corn Waffles with Chile Peppers


Savory Corn Waffles

Savory Corn Waffles

Diana Rattray
Use these deliciously different waffles as a base for creamed chicken or turkey or serve with some of your favorite chili, greens, or pinto beans.


  • 1 3/4 cups cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 scant teaspoon salt
  • 1 tablespoon sugar, optional
  • 1 large egg
  • 1 1/2 cups milk
  • 1 cup cream-style corn
  • 1 small can (4 ounces) chopped mild green chile peppers
  • 5 tablespoons melted butter


In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar, if using. In another bowl, whisk eggs with milk then stir in corn and chile peppers. Combine the two mixtures, stirring just until blended. Stir in the melted butter.

Bake in a preheated and oiled waffle iron until crisp, following manufacturers' basic directions for lightness settings and filling amounts. Makes about five 6-inch Belgian style waffles with 4 sections each, or about 12 to 14 standard 4-inch waffles.

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