Tuesday, September 1, 2015
This was one of those recipes that scared the hubs a bit. Chili on waffles?? He wasn't too sure about that. But, hook the kids up with anything taco related and they LOVE, LOVE, LOVE it! So, this was a meal that they all really enjoyed. I love anything cornbread related so this recipe was a hit for me as well. Josh definitely ended up liking this meal and we will have it again soon!
Cornbread Waffles with Chili
(recipe found at thecountrycook.net via pinterest)
2 packs Martha White Mexican Style Cornbread Mix
1 1/3 cups milk
2 cans chili or I used this recipe for Potato Bar Chili
Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese
Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.) Also at this point you will want to start heating up your chili. Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through. In a medium bowl, combine both packs of cornbread mix with eggs and milk. Stir well until combined. Once your waffle iron is heated, spray with nonstick spray. Pour one cup of cornbread mix onto waffle iron. Depending on your type of waffle iron, the light will come on or it will beep when ready. Once they are all cooked up, it’s time for toppings! Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese. This recipe makes 4 large Belgian Waffles.