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cornbread waffles

Chili and Cornbread Waffle Stacks


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

These chili and cornbread waffle stacks start with a plate of delicious cornbread waffles, topped with chili and a fried egg. YUM.


Scale

Ingredients

  • 3/4 cup buttermilk
  • 1/3 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1/3 cup cornmeal
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon oil
  • 23 cups leftover chili (I used posole)
  • 4 eggs

Instructions

  1. Mix flours, cornmeal, baking soda, baking powder, sugar and salt in a mixing bowl. Add egg, buttermilk, and oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.
  2. Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.
  3. Warm up chili on the stovetop. While chili is heating up, place a frying pan over medium heat. Crack 1-2 eggs at a time into the pan (depending on the size of your pan), keeping them separate. Allow to fry for 3-4 minutes or until the surface of the egg whites are cooked through. The middle should still be runny. I didn’t flip my eggs because they were cooked through already and I didn’t want to break the yolks, but you could flip and cook on the other side if you’re good at frying eggs. 🙂
  4. Stack waffles on a plate and top with a scoop of chili and a fried egg.
  • Category: Dinner
  • Cuisine: American

Keywords: waffle stack, cornbread, chili and cornbread