Cornbread Waffles with Chili
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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
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.
Find it online: https://www.claricerecipes.com/cornbread-waffles-with-chili/