I found this recipe decade ago, still love it. The corn is just the right touch. If you really want to go "fresh" and "natural" scrape some white corn off of a husk, uncooked. The sweet crunchiness is perfect in the waffles. And yes, separating the egg whites and beating them is essential to fluffy waffles. Enjoy !!! CORN WAFFLES (From Sunset Magazine, March 1929) 2 cups flour 1 cup whole milk 3 1/2 tsps baking powder 2 eggs, separate and beat the whites stiff 1/2 tsps salt 1 cup corn kernels 1/4 cup butter, melted Combine flour, baking powder and salt in a bowl. Stir in milk and egg yolks. Add corn and butter, fold in egg whites. Bake in in a hot waffle iron.Makes about 4 large waffles. (The egg whites are what make waffles “fluffy”) Note: Thawed frozen corn, or canned corn without liquid such as Nibblets may be used.

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