Makes: 4 to 6 servings
Time: 10 minutes, plus time to bake
This waffle has the slight crunch of corn bread, raised to the power of waffles. It’s excellent topped with a little honey butter (which you make by mashing one part honey with three parts softened butter) and just as good with chili or eggs. Be sure to use fine ground cornmeal so they don’t turn out gritty.
1. Combine the flour, cornmeal, baking soda, and salt in a large bowl. In another bowl, whisk together the buttermilk and egg yolks. Stir in the melted butter..
2. Brush the waffle iron lightly with oil and heat it. Stir the wet ingredients into the dry, stir in the corn kernels, and let the batter rest; meanwhile, beat the egg whites with a clean whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
3. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for no more than a few minutes in a 200°F oven.
JALAPEÑO CORN WAFFLES A great base for a fried egg, black beans, and salsa: Remove the seeds and membranes from 1 jalapeño (or 2, if you like it hot). Mince it and fold it into the batter when you add the fresh corn.
CHEDDAR CORN WAFFLES As it cooks, some of the cheese melts and gets crispy: Stir ¾ cup grated sharp cheddar cheese or pepper Jack into the batter along with the corn.
CORN AND BACON WAFFLES Possibly the ultimate crowd pleaser: Cook 6 to 8 slices of bacon until crisp. Chop it and add it to the batter before the egg whites; omit the corn kernels. Use the bacon fat to grease the waffle iron if necessary.
CORN AND BLUEBERRY WAFFLES Berries are a great way to bring out corn’s sweeter side: Whisk 2 tablespoons brown sugar into the batter along with the buttermilk and butter. Substitute 1 cup fresh blueberries for the corn kernels.