Recipe courtesy of Daniel Richardson and Bobby Deen

Corn Waffles with Ratatouille

Daniel Richardson's corn waffle recipe makes 6 servings, so save the extra waffles for another meal or make a bigger batch of ratatouille and serve this to a crowd.
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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 servings
  • Nutrition Info
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Daniel Richardson's Corn Waffles: 

3 cups white rice flour

1 tablespoon baking powder

2 teaspoons cornstarch

1 teaspoon salt

1/2 teaspoon herbes de Provence

3 tablespoons olive oil

1 teaspoon molasses

1/4 cup whole kernel sweet corn

1/4 cup apple cider vinegar

1 teaspoon lemon juice


3 tablespoons olive oil

2 cups cherry tomatoes, halved

1 large eggplant, peeled and diced into 1-inch cubes 

1 large zucchini, diced into 1-inch cubes

1/2 cup marinara sauce

1 tablespoon balsamic vinegar

Pinch red pepper flakes

2 cloves garlic, minced

Kosher salt and pepper 

2 teaspoons fresh thyme leaves, optional garnish

1 teaspoon fresh basil leaves, optional garnish

1 teaspoon freshly grated Parmesan, optional garnish


  1. For the waffles: Preheat the waffle iron according to manufacturer's instructions. 
  2. Combine the rice flour, baking powder, cornstarch, salt and herbes de Provence in a bowl. Stir in 1 1/4 cups water, then add the oil and molasses. Stir until smooth. Finally add the corn and cider vinegar. Pour the batter onto the hot waffle iron and cook in batches. 
  3. For the ratatouille: Heat the oil in a large skillet over medium heat. Add the tomatoes, eggplant and zucchini, and cook for 5 minutes. Next add the marinara sauce, balsamic vinegar, red pepper flakes, garlic and some salt and pepper. Simmer until the vegetables are soft and tender, 5 to 10 minutes. 
  4. Serve each waffle topped with the ratatouille, thyme, basil and a sprinkle of Parmesan, if using.
Waylynn Lucas


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