Rice and Corn Waffles
Upgrade your breakfast or brunch menu with these irresistibly savory Rice and Corn Waffles – a delightful spin on traditional waffles packed with unique flavor and texture! Perfectly combining the nutty essence of cooked white rice, sweet corn kernels, and the cheesy goodness of shredded cheddar, these waffles are elevated by a hint of ground black pepper and the fresh bite of green onions. With a crisp golden exterior and a soft, fluffy center, this recipe is surprisingly easy, boasting a quick prep time of just 15 minutes. Ideal for creative breakfast spreads or as a side for cozy dinners, these waffles pair beautifully with sour cream, salsa, or guacamole for a truly satisfying treat. Whether you're looking for gluten-friendly alternatives or unique flavors, Rice and Corn Waffles will steal the spotlight.
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Recipe Information
Ingredients
- 1 cup Cooked white rice
- 1 cup Corn kernels
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 large Eggs
- 1 cup Milk
- 3 tablespoons Melted butter
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Chopped green onions
- 1 tablespoon Vegetable oil
Instructions
Preheat your waffle iron according to the manufacturer’s instructions.
In a large bowl, combine the all-purpose flour, baking powder, salt, and ground black pepper. Whisk them together to ensure they are well mixed.
In another bowl, beat the eggs and then add in the milk and melted butter. Whisk the mixture until it is smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the cooked rice, corn kernels, shredded cheddar cheese, and chopped green onions until they are evenly distributed throughout the batter.
Lightly grease the waffle iron with vegetable oil. You can use a brush or a paper towel to ensure a thin, even coating.
Spoon about 1/2 cup of the batter onto the center of the preheated waffle iron. Close the lid and cook according to the waffle maker’s instructions, usually for about 5-6 minutes, or until the waffles are golden brown and crispy.
Carefully remove the waffle and place it on a wire rack. This will keep it crispy while you cook the remaining waffles.
Repeat the process with the remaining batter, greasing the waffle iron in between batches as necessary.
Serve the rice and corn waffles warm, topped with a dollop of sour cream or your favorite waffle toppings. Enjoy!
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 24.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 855 mg | 66% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1332 mg | 28% | |
*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.
