Cornbread Waffles with Chili: A Deliciously Easy Meal

Cornbread Waffles with Chili is a simple, flavor-packed recipe that delivers bold taste with minimal effort. This dish combines fresh ingredients and an easy cooking method to create a satisfying meal that works for busy days or relaxed dinners. It’s balanced, quick to prepare, and consistently delicious.

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This is one of those recipes you’ll make again and again.

This recipe uses everyday ingredients that are easy to find and work well together for a balanced result.

• 1 3/4 cups all-purpose flour
• 1 1/4 cups yellow cornmeal
• 1 Tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 2 cups milk
• 3 Tablespoons oil, (vegetable or canola oil)
• 2 large eggs
• Your favorite chili
• Optional chili toppings: shredded cheese, sour cream, chopped green onion

You can swap ingredients based on what you have. For the chili, use any pre-made variety or your own homemade recipe. If you don’t have yellow cornmeal, white cornmeal can be used, though it will slightly alter the color. For a richer waffle, you can substitute some of the milk with buttermilk. Vegetable oil can be substituted with other neutral-flavored oils like canola or grapeseed oil. If you prefer a less sweet waffle, you can reduce or omit the granulated sugar.

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, granulated sugar, and salt.
3. In a separate medium bowl, whisk together the milk, oil, and large eggs until well combined and smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to over-mix; a few lumps are okay.
5. Lightly spray the preheated waffle iron with non-stick cooking spray.
6. Ladle the cornbread batter onto the hot waffle iron, using enough to cover the surface without overflowing, according to your waffle iron’s size.
7. Cook for the recommended time according to your waffle iron’s instructions, or until golden brown and cooked through.
8. Repeat with the remaining batter, working in batches. Keep cooked waffles warm in a low oven (around 200°F or 90°C) if making multiple.
9. Serve the warm cornbread waffles topped with your favorite chili.
10. Garnish with optional toppings like shredded Cheddar cheese, a dollop of sour cream, and chopped green onions, if desired.

• Using a cold waffle iron will result in greasy, pale waffles.
• Overfilling the waffle iron can cause batter to ooze out and burn, making cleanup difficult.
• Forgetting to spray the waffle iron can cause the waffles to stick.

• Add finely diced jalapeños to the batter for a spicy kick.
• Incorporate a cup of shredded cheddar cheese directly into the waffle batter for cheesy cornbread waffles.
• Serve with different toppings like a dollop of guacamole, a sprinkle of fresh cilantro, or a drizzle of hot sauce.

• Serve hot with a hearty bowl of chili.
• Offer a side of a simple green salad to balance the richness.
• A small portion of fruit salad can offer a refreshing contrast.

Can I make the cornbread waffle batter ahead of time?

It’s best to make the batter just before cooking for optimal texture. The baking powder will lose its potency over time. However, you can mix the dry ingredients ahead and combine them with the wet ingredients just before preparing the waffles.

How do I ensure my waffles are crispy?

Make sure your waffle iron is fully preheated, and avoid opening the lid too early while they are cooking. Letting them cool slightly on a wire rack after cooking can also help maintain crispiness.

Cornbread Waffles with Chili is a reliable, quick, and adaptable meal that’s perfect for any occasion. It’s a unique way to enjoy classic comfort foods, offering a delightful texture contrast that the whole family will love. This recipe is a testament to how simple ingredients can create an unforgettable dining experience.

Cornbread Waffles with Chili

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These Cornbread Waffles offer a sweet and savory twist on the breakfast classic, paired with rich, hearty chili for a balanced and satisfying meal. Perfect for quick weeknight dinners or family gatherings, this easy recipe is loaded with flavor.

• Author: Clarice
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 4 servings
• Category: Dinner
• Method: Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 Tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
2 cups milk
3 Tablespoons vegetable oil
2 large eggs
Your favorite chili (pork-free)
Optional toppings: shredded cheese, sour cream, chopped green onion

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Instructions

Preheat waffle iron according to manufacturer’s instructions.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, and salt.
In a separate bowl, whisk together the milk, vegetable oil, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined; do not overmix.
Pour a ladleful of batter onto the preheated waffle iron and cook until golden and crispy, usually about 4–5 minutes.
Repeat with remaining batter.
Top each waffle with a portion of pork-free chili and desired toppings such as cheese, sour cream, and green onion.
Serve warm.

Notes

If using white cornmeal instead of yellow, the waffles will be slightly lighter in color.
For a richer flavor, substitute a portion of the milk with buttermilk.
For a vegan version, use plant-based milk, a flax egg (2 tablespoons ground flax + 3 tablespoons water), and vegan chili and toppings.
Store leftover waffles in an airtight container for up to 2 days.