Receta Chili Topped Cornbread Waffles Recipe – Two Classic Comfort Foods in One
Chili Topped Cornbread Waffles Recipe – Two Classic Comfort Foods in One
Chili Topped Cornbread Waffles
You just can’t get a more classic Tex-Mex combo than chili and cornbread. We say “Amen!,” and decided to one-up this combo by making the cornbread in waffle form.
The crispiness of the waffles and the creamy spiciness of the chili takes this classic combo to a whole new level of deliciousness.
You need to spray the waffle iron with oil to ensure a crispy brown outside to the waffle. And, let the waffles cook until they are deep brown, so they will stand up to the liquid in the chili – the dish does need some crispy texture.
Sandy and I are excited to be cooking this updated classic on November 11th on Channel 2 KUTV at noon.
Tune in, Southwest Food Fans, for our television debut!
Cornbread Waffles
Author: Donna
Recipe type: Main Dish
Serves: 6 to 8
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1 large eggs
- ¼ cup canola oil
- 1 teaspoon cayenne pepper sauce (we like Frank’s)
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon chipotle chile powder or smoked paprika
- 1 cup corn kernels
- 2 ounces sharp cheddar cheese, grated
- ½ cup minced peppers of choice (we used 1 jalapeno and a little red bell pepper)
Stir together milk, vinegar, eggs and oil. Whisk together in another bowl the cornmeal, flour, baking soda and powder, spices and salt. Stir dry mixture into wet mixture with a spoon until just combined. Stir in all remaining ingredients.
Heat a waffle iron to hottest setting. Spray lightly with canola oil. Ladle batter onto waffle iron and cook until very brown and crisp.
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