Sweet Corn Waffles with Bacon and Cinnamon Maple Whipped Butter

The flavors of cornbread make their way into these sweet corn waffles, topped with crispy bacon and delicate cinnamon-maple whipped butter. Serve these for breakfast, or surprise your family with them for a decadent dinner.


15 minutes


10 minutes






Sweet Corn Waffles

  • 2 eggs, beaten
  • 1¾ cups buttermilk
  • ½ cup (1 stick) Challenge Butter, melted
  • 1 cup fresh or frozen corn, kernels grated on large holes of a box grater (2 ears of corn)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 4 teaspoons baking powder
  • 3 Tablespoons sugar
  • ½ teaspoon salt

Cinnamon Maple Whipped Butter

  • ½ cup Challenge Unsalted Butter, softened
  • 1 Tablespoon half and half
  • 1 teaspoon cinnamon
  • 2 Tablespoons maple syrup


  • 8 slices of bacon, cooked crisp
  • maple syrup, warmed


Sweet Corn Waffles

  • 1

    Preheat waffle iron.

  • 2

    For waffles, combine all wet ingredients in a small bowl. Combine all dry ingredients in medium bowl. Pour wet ingredients into bowl with dry ingredients and mix together.

  • 3

    Pour waffle batter onto center of hot waffle iron and bake about 5 minutes.

Cinnamon Maple Whipped Butter

  • 4

    For Cinnamon Maple Whipped Butter, combine all ingredients in a small bowl. Whip with a hand mixer on low for 1-2 minutes. Increase speed to high and whip for an additional 2-4 minutes until butter is light and creamy.

  • 5

    Remove waffles carefully and top with bacon, whipped butter, and maple syrup. Serve immediately.

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