Spinach Corn Waffles

Spinach, corn, and cheese is a match made in heaven. I’m sure you’ve seen this combination in sandwiches, cutlets, and even quesadillas, but turning it into waffles is a game changer!

These spinach corn waffles are made with whole ingredients like veggies, greens and eggs. And that light, airy and crispy texture is the perfect example of savoury waffles done right!

Serve these hot topped with sliced avocado, cucumber, and tomato for a refreshing, hearty breakfast. But these savory waffles taste just as good dipped into my homemade guacamole and tomato ketchup when you want something quicker. Either way, I promise these won’t last on the plate too long.

• These stay fresh and crispy for hours which makes them perfect for kids’ lunch boxes
• Customise them by adding more veggies for an extra nutrition boost
• High in fiber and other essential nutrients
• The batter can be made the previous night to save time on busy mornings

Spinach Corn Waffles Ingredients Overview

These spinach corn waffles come together with just a few simple ingredients. You need boiled sweet corn (both frozen and fresh work), washed cut and blanched spinach, and some grated processed cheese (mozzarella or cheddar works too). Maida or all purpose flour along with 1 whole egg form the base of these savory waffles. A pinch of baking soda delivers that airy, crispy texture. Salt and pepper for flavor, and lastly some butter to grease the waffle maker.

Richa’s Top Tips

• If you don’t have a waffle maker, you can use the same batter to make some delicious chillas or pancakes
• You can prep the waffle batter the previous night, store it in the fridge in an airtight container and simply cook it in the waffle maker the next morning to save lots of time

Frequently Asked Questions

Once you try making these easy and delicious spinach corn waffles, I am pretty sure they’ll feature in your breakfast and tiffin box rotations. Do leave me a comment below if you try these and don’t forget to send photos over on my IG @my_foodstory.