Cornbread Waffles With Chili
When you think of Belgian-style waffles, what springs to mind? Is it a sweet, light waffle, topped with even more sweet things like whipped cream, strawberries, or, of course, maple syrup? More than likely, that traditional fave is what you picture, and while we love it as much as the next person, we think it’s about time to switch things up. How? Well, how do Cornbread Waffles With Chili sound?!
That’s right! We’re taking the dessert of breakfasts and transforming it into a savory centerpiece worthy of being a true entree, then topping it with spicy, warm chili to really take it to the next level. When you combine that with jalapeños and onions baked right into the batter, you’ve got waffles you won’t soon forget— though you’ll want them again super soon! Just take a look at how they come together, then read on for the full recipe so you can have them whenever the craving strikes.
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Cornbread Waffles With Chili
Makes 4 waffles
Prep Time: 20 minutes
Total Time: 45 minutes
- ½ cup mixed peppers (jalapeño and red bell peppers), sautéed (optional)
- ½ cup chopped onion, sautéed (optional)
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1 ¾ cups buttermilk, at room temperature
- 2 large eggs
- ⅓ cup butter, melted
- 3 cups homemade chili or 2 cans of your favorite store-bought chili
- Optional Toppings: sour cream, cilantro, green onions, diced tomatoes, and/or shredded cheese
- Preheat the waffle maker.
- If using peppers and onions, in a skillet pan over medium heat, sauté the peppers and onions until translucent. Set aside.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt, and whisk to combine. Add the cornmeal, and whisk to combine.
- In a separate large mixing bowl, whisk together the buttermilk, eggs, and melted butter.
- Add the buttermilk mixture to the flour mixture and mix until well-combined, but do not over-mix.
- Add the sautéed onions and peppers to the batter, and stir to evenly mix and disperse.
- If necessary, spray your waffle maker with non-stick cooking spray.
- Add the amount of batter to the waffle maker as recommended by the waffle maker’s manufacturer guidelines. Cook until the waffle is the desired color, and place in the oven to keep warm while you finish the remaining waffles.
- Serve warm and topped with chili, sour cream, cilantro, green onions, diced tomatoes, shredded cheese, and/or your other favorite savory and/or spicy toppings.
- This recipe might make even more than 4 waffles, depending on the size of your waffle maker.
- Want to keep your waffles warm while you make a big batch? When you preheat your waffle maker, preheat your oven to 200 degrees Fahrenheit (93 degrees Celsius). Line a baking pan with parchment paper, and place the lined pan in the oven. It can serve as a holding area for completed waffles while you make more!
YUM! What a savory and satisfying start to the day these waffles will be! Perfect for waking up on cold, dark winter mornings when the traditional syrup or whipped cream and strawberries just don’t cut it.
But don’t just take our word for it— try them yourself! Do you think you’ll give these Cornbread Waffles a taste? Have you ever made waffles with cornmeal and buttermilk before? What other toppings do you think would be delightful on these savory waffles? Tell us if you give them a try and how you top them, and let us know how they turn out!
Recipe adapted from The Country Cook