Low Sodium Crispy Corn Waffles
Start your day with a savory twist or add a delicious side dish to your meal with these *Low Sodium Crispy Corn Waffles*! Bursting with the natural sweetness of golden corn kernels and the fresh flavor of chopped chives, these waffles achieve a perfect balance of crispy edges and soft, fluffy interiors. Made with a blend of all-purpose flour and yellow cornmeal, this heart-healthy recipe omits added salt without sacrificing flavor, thanks to a dash of ground black pepper and a hint of sugar. Quick and easy to prepare in just 30 minutes, they’re suitable for breakfast, brunch, or even as a creative base for loaded savory toppings like avocado, sautéed vegetables, or poached eggs. Whether you’re managing sodium intake or just hunting for a unique waffle recipe, these low-sodium corn waffles are as versatile as they are satisfying!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Baking powder
- 2 tablespoons Sugar
- 0.5 teaspoon Ground black pepper
- 1.5 cups Non-dairy milk (or low sodium regular milk)
- 1 Large egg
- 4 tablespoons Unsalted butter, melted
- 1 cup Frozen corn kernels, thawed
- 2 tablespoons Chopped fresh chives
- Cooking spray or additional melted unsalted butter, for waffle iron
Instructions
Preheat your waffle iron according to the manufacturer's instructions.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, sugar, and ground black pepper. Stir well to blend the dry ingredients.
In another bowl, whisk together the non-dairy milk, egg, and melted unsalted butter. Ensure the butter is cool enough to avoid cooking the egg.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix gently until just combined. Be careful not to overmix the batter; a few lumps are fine.
Fold in the thawed corn kernels and chopped chives until evenly distributed throughout the batter.
Lightly grease the waffle iron with cooking spray or additional melted unsalted butter.
Pour the appropriate amount of batter onto the hot waffle iron, close the lid, and cook until the waffles are golden brown and crispy, typically about 5 minutes, depending on your waffle maker.
Carefully remove the waffles with a silicone spatula and keep them warm in a low oven while you cook the remaining batter.
Serve the waffles hot, optionally topped with additional chives, corn kernels, or a dollop of unsalted butter.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 299.8 g | 109% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 48.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 522 mg | 40% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
