These golden Cornbread Waffles with Chili bring a delightful Southern twist to your breakfast or dinner table. Ready in just 15 minutes, this creative fusion combines the comforting crunch of cornbread with the convenience of waffle-making.
Each savory bite delivers the perfect balance of textures, while packing 14g of protein and essential nutrients. Whether you’re feeding a hungry family or seeking a unique weekend brunch option, these hearty waffles topped with warm chili offer an irresistible meal solution.
Ingredients
- All-purpose flour (1 3/4 cups): Base ingredient that provides structure to your waffles
- Yellow cornmeal (1 1/4 cups): Gives that classic cornbread texture and flavor
- Baking powder (1 Tbsp): Essential leavening agent for fluffy waffles
- Sugar (1 tsp): Just enough to enhance flavors without making it sweet
- Salt (1 tsp): Balances all flavors perfectly
- Milk (2 cups): Creates the ideal batter consistency
- Oil (3 Tbsp): Ensures crispy exterior and tender interior
- Eggs (2 large): Binds ingredients and adds richness
- Chili: Your preferred recipe for topping
- Optional toppings: Shredded cheese, sour cream, green onions for extra flavor
Instructions
- Preparation: Heat your waffle iron until it’s completely ready
- Mix dry ingredients: Combine flour, cornmeal, baking powder, sugar, and salt in a large bowl
- Add wet ingredients: Pour in milk, oil, and eggs, stirring until just smooth
- Cook waffles: Spray iron with non-stick spray, pour batter, and cook until golden brown
- Serve: Top with hot chili and garnish with cheese, sour cream, and green onions
Serving Suggestions
These hearty cornbread waffles make the perfect base for so many toppings! While chili is the star pairing here, you can get creative with your toppings. Try piling on extra cheese while the waffles are hot so it gets nice and melty.
A dollop of sour cream adds wonderful creaminess, and fresh green onions bring a pop of color and crunch. For a breakfast twist, drizzle with honey butter and serve with crispy bacon.
Make-Ahead Tips
Got a busy week ahead? You can mix the dry ingredients (flour, cornmeal, baking powder, sugar, and salt) up to 3 months in advance – just store them in an airtight container.
When you’re ready to cook, simply add the wet ingredients and you’re good to go! Extra waffles freeze really well too. Just let them cool completely, pop them in a freezer bag, and reheat in the toaster when you’re craving that cornbread goodness.
Quick Substitutions
No yellow cornmeal? White cornmeal works just as well. For a dairy-free version, swap the milk for your favorite non-dairy alternative like almond or oat milk. Want to make these extra special? Add 1/2 cup of corn kernels to the batter for added texture and sweetness. You can also use melted butter instead of oil for a richer flavor.
Success Tips
The key to perfect cornbread waffles is not overmixing the batter – a few small lumps are totally fine! Make sure your waffle iron is nice and hot before starting, and don’t forget that coating of non-stick spray between each waffle. If you like extra crispy waffles, let them cook just a minute longer than you usually would.
Cornbread Waffles with Chili
Equipment
- Waffle Iron
Ingredients
Waffle Batter
- 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
Toppings
- Your favorite chili
- shredded cheese, sour cream, chopped green onion optional
Instructions
- Preheat waffle iron.
- In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
- Add milk, oil, and eggs and stir until smooth, but don’t over-mix.
- Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
- Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.
