A fresh take on your traditional waffle, these savory Crispy Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!


  • 1 1/2 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • 2 eggs
  • 6 Tbs butter melted
  • 2 cups cheddar cheese shredded
  • 5 cups chunky chili


  • Whisk together the dry ingredients.
  • In a smaller bowl, whisk together the buttermilk and eggs.
  • Add the wet ingredients to the dry, folding together until just combined. Don’t over mix -the batter should be shaggy, vs smooth.
  • Add in the melted butter, and cheese, folding together gently. Again – don’t over mix!!
  • Heat your waffle maker. I like to use a high setting (but yours may be different – keep an eye on it!)
  • Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
  • Cook until browned and crispy.
  • Top with hot chili, sour cream, extra cheese and a little cilantro.
  • Devour!

Recipe from kyleecooks.com