It’s that time of year again – Chili weather!!! Chili is pretty much a regular staple at our house and all sorts of varieties – veggie chili, bison chili, butternut chili, pressure cooker chili, etc. My daughter (the picky one) doesn’t really care for chili… unless it comes with cornbread. She’d like a bowl of cornbread with a dollop of chili. Then one day, I had a crazy idea – cornbread waffles topped with chili and all the fixings! It’s an understatement to say it was a HUGE hit – loved by all of us! It’s not a crazy recreation of a recipe, just a different presentation. Take your favorite chili recipe and top these tasty cornbread waffles for a unique, comforting dinner with classic flavors.
This combination isn’t your style? Use these waffles for a variety of other things! I’m thinking Fried Chicken & Cornbread Waffles, Blueberry Cornbread Waffles, etc.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 1/2 cup cornmeal
- 1 1/2 cup gluten-free flour
- 2 tsp baking powder
- 1 tsp sea salt
- 2 large eggs
- 1/2 cup olive oil
- 2 cups milk of choice
- 2 cups prepared chili
- jalapenos optional
- green onions optional
- shredded cheese optional
- sour cream optional
- avocado optional
Ingredients
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|
- In a large bowl, whisk together eggs, oil and milk.
- Add in dry ingredients and whisk until smooth.
- Add batter into a hot waffle iron and cook until done. Repeat with remaining batter.
- Top waffles with prepared chili plus whatever toppings you prefer!
Tip: place cooked waffles on a baking sheet and put in an oven set to 200F to keep warm and crisp. Store leftover waffles in freezer safe bag.
Ingredients: