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UPDATED: 17 July 2023
GLUTEN-FREE CORN & CHEESE WAFFLES
These savoury waffles are a nice change from sweet waffles to have for breakfast or as a snack.
Using the same gluten-free waffle batter for sweet ones, I simply leave out the sugar and add the corn kernels, cheese and onions plus some polenta/cornmeal to give it that extra crunch.
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.
More cheese?
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…
Make a meal out of them
If chicken and waffles are your thing, then I highly recommend serving it with my Mexican Chipotle Chicken. They make a nice Tex-Mex theme for your meal.
Gluten-Free Corn & Cheese Waffles
Equipment
Ingredients
- 300 g store-bought or homemade gluten-free flour
- 2 tbsp gluten-free baking powder
- 75 g butter, melted
- 4 eggs, at room temperature
- 350 ml milk
- 1 tsp salt
- ½ tsp white pepper
- 4 tbsp polenta/cornmeal
- 2 husks corn-on-the-cob, cooked and kernels removed
- 2 spring onions/scallions, sliced thinly
- 150 g Cheddar/Monterey Jack cheese, grated
Instructions
Preparing the waffle batter
- Bring the milk to room temperature or heat up slightly in the microwave for 15 seconds on high.
- In a medium bowl, mix the melted butter, eggs, milk, salt and pepper together.
- Sieve the flour and baking powder into the mixture
- Add the polenta and mix well for 3 minutes, making sure there are no lumps visible.
- Cover and leave to rest for 30 minutes
- Slice the cooked corn off the cob and add this together with the spring onions and grated cheese into the flour mixture, folding in gently.
Cooking the waffles
- Heat up your waffle machine for 5 minutes on the maximum setting.
- Grease the waffle grids with butter using a silicone brush or a wad of paper towels.
- Ladle just under ½ cup of the waffle 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.
- 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.
- Transfer each cooked waffle to a plate and cover with some foil to keep them warm. The waffle may seem floppy when removed from the waffle machine, but after a minute or so, they will stiffen up nicely.
Notes
- Keeps for 2 days chilled
- Suitable to freeze
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Hi Sandra,
I made this for my family today. However, I added cheese, ham and spring onions. It was delicious.
Thanks for all your great recipes Sandra.
Thanks, that’s great to hear, Vathsala! Ham is one of my favourite additions to waffles. Glad you all enjoyed the waffles!!