If you love the combination of sweet cornbread and spicy chili, this recipe is about to become your new obsession. This isn’t just a recipe; it’s a technique. By cooking your cornbread batter in a waffle iron, you unlock a world of crispy edges and fluffy centers that simply can’t be achieved in a baking pan. It’s a simple swap that elevates a classic meal into a textural masterpiece.

Cornbread Waffles with Chili

Recipe by riehlfood.com

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

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 oil, (vegetable or canola oil)
2 large eggs
Your favorite chili

Directions

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.

Cornbread Waffles with Chili