Corn Scallion Waffles are pillowy, savory waffles that taste delicious with sour cream. It’s like a corn muffin, only better. They are perfect for breakfast with a side of eggs or for dinner with some fried fish.
Corn Scallion Waffles
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Waffles
Preheat your waffle maker. I set mine to the highest setting for crispy waffles.
In a large bowl, whisk together flour, cornmeal, kosher salt, baking soda, sugar and cream of tartar until fully combined. Set aside.
In a medium bowl, whisk together milk, eggs, lemon juice, oil and water until well mixed.
Pour the wet ingredients into the large bowl of dry ingredients. Mix until everything is wet and combined. Do NOT beat out the lumps. Fold in the scallions.
Lightly spray the burners of the waffle iron with oil. Pour in the correct amount of batter according to your waffle iron. Cook the waffle until the waffle maker says done (a minute or so more for extra crispy).
Serve hot and fresh with sour cream and additional diced scallions. These waffles can be frozen or refrigerated. They reheat nicely on a sheet pan in the oven at 425 degrees Fahrenheit for five to six minutes.
Waffle makers come in different varieties, different shapes, different metals, different capacities. Always read the user manual, so you will know the batter capacity for your particular waffle maker. I used a standard belgium flip waffle maker. Mine takes one cup of batter to fill. A square waffle iron, that makes four waffles at a time, I would use 1/2 cup of batter per waffle for two cups of batter per batch. Again, please read and follow the capacity for your waffle maker.