Savory Corn Waffles with Spicy Maple Butter Sauce

image of Savory Corn Waffles with Spicy Maple Butter Sauce

The Event

Apparently, I work best with a deadline.  I always have great intentions to post every week, but life keeps getting in the way, and the next thing I know, weeks have flown by!  But a deadline can sometimes kick my butt into getting something done in a timely fashion.

Take this cool Cooking Improv Challenge, hosted by Frugal Antics of a Harried Homemaker, for instance.  What a great idea this is!  Each month, she provides a theme, and anyone who’d like to participate gets to go wild, making up whatever kind of recipe that makes their skirt fly up, as long as it fits the theme.  As soon as I heard about this, I knew I wanted to play along.

This month’s theme is Corn and Butter.  Perfect for a steamy July, don’t you think?  Delicious sweet corn has just started showing up lately, and we are loving it.  Corn is so versatile, too.  Did you know you can make ice cream out of corn?  Souffles?  All KINDS of fun things can be done with corn.

The Recipe

My first thought was to do a dessert, just because it’s less obvious.  However, it seems as though I’ve done nothing *but* desserts on the blog lately, so I decided instead to go for a delicious yet healthy savory dish.  I had a feeling this recipe was going to work out, as soon as I came up with it.  But WOW!  It came out so amazingly good the first time through that we were practically licking our plates.

My boyfriend, who is notoriously picky, was raving after the first bite.  Then closing his eyes with each bite to savor.  What more can a cook ask for, than a reaction like that?

Plus, these waffles are super quick and easy to make.  Just mix up the batter, put the first one in, and clean up the minimal mess while it’s baking.  By the time you are ready to serve, you can sit down to eat with everyone else, with no mess hanging over your head.  As an extra added bonus, waffles freeze great, so you can save any extras for a quick and easy dinner on another night.  Or maybe brunch on the weekend.

The Spicy Maple Butter sauce I made for this is yummy too, but we actually loved it best with just a fried or poached egg on top.  Cut up the egg and let the warm, runny yolk run down over the waffle….. it just doesn’t get any more satisfying than that.

So, thanks Kristen, for coming up with such a fun event.  I can’t wait to see what everyone else came up with for Corn and Butter!


Chai Shortbread


  • 2 cups all-purpose flour
  • 2 Tbsp, your choice of DCD Chai Tea mix
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners sugar


  1. Sift together flour and Chai Tea, set aside.
  2. Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
  3. Place butter in bowl and cream on medium speed until fluffy. Add sugar. Continue to beat untl light in color and fluffy.
  4. Add flour mixture, combine on low, until flour mix is just incorporated and dough sticks together when squeezed with fingers.
  5. Wrap dough in plastic and chill in fridge for 15-20 minutes, until firm enough to roll.
  6. Place parchment paper on counter. Dust with flour. Roll dough into 1/4″ thickness. Cut into two inch shapes (I used a square cookie cutter. You could just use a pizza cutter or whatever cookie cutter you like), and transfer to prepared baking sheets. Gather scraps, re-roll, and cut until all dough is used.
  7. Bake until cookies are firm and barely starting to color, 15-20 minutes. Cool completely.
  8. Store in airtight container.

The Stats

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