Cornmeal-Scallion Waffles with Caramel Corn and Maple Syrup
Serves: 6 to 10
  • 2 tablespoons butter
  • 2 cups frozen corn, thawed
  • ¼ cup  sugar, divided
  • 1 cup each: all-purpose flour and cornmeal
  • ½ cup cornstarch
  • 1 teaspoon each: salt and baking powder
  • ½ teaspoon baking soda
  • 1½ cups buttermilk
  • ¾ cup vegetable oil
  • 2 large eggs, separated
  • 1½ cups thinly sliced scallions, white and green parts
  • Maple Syrup
  1. Heat butter in a large heavy-bottomed skillet over medium-high heat. When butter starts to turn light nutty brown, add corn and cook, stirring frequently until water evaporates and corn starts to turn light brown, about 5 minutes. Sprinkle in sugar and continue to cook corn, stirring frequently, until caramel color, about 5 minutes, longer.  Transfer to paper towel-lined plate; set aside.
  2. Meanwhile, heat oven to 200 degrees. Mix flour, cornmeal, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure buttermilk, ½ cup water, vegetable oil, and 1 cup scallions in a Pyrex measuring cup; whisk in yolks and set aside.
  3. Beat egg whites to almost soft peaks. Sprinkle in remaining 2 tablespoons of the sugar and continue to beat until whites are firm and glossy.
  4. Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops and fold in with a spatula until just incorporated.
  5. Add batter to hot waffle iron (Our KitchenAid Belgium waffle iron takes a heaping cup. Other waffles irons may take as little as ½ to ⅔ cup). Cook until crisp and nutty brown. Set on oven rack to keep it warm and crisp. Repeat with remaining batter. Serve immediately with caramel corn, remaining scallions, and maple syrup.
Recipe by Three Many Cooks at