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.
Recipe from kyleecooks.com