We’ve combined two of our favorite dishes into one! Here at Chic, we love a good slice of cornbread and we also happen to really love waffles! We could never decide which one we love better so we’ve combined them into one delicious dish. These Cornbread waffles are filled with cheddar, jalapeño and scallions. They happen to pair perfectly with our Slow-Cooker Turkey Chili!
We start by mixing together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
You want to be careful to not overmix the batter because if you do, you might end up with dry waffles.
Cook the waffles in batches, ladling a small amount of batter into a hot greased waffle iron.
These can be eaten plain or used as “sandwich bread” or you can be like us and eat them with chili spooned on top. Don’t forget to add the cheese and scallions for garnish!
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 cup cheddar cheese
- 1/4 cup sliced scallions
- 1 jalapeno, diced
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- In a large bowl combine the dry ingredients. Toss in the scallions, cheese and jalapenos. Make a well in the center of the bowl and set aside.
- In a separate bowl, whisk together the milk, oil, and eggs. Pour the wet mixture into the dry and stir until just combined. Do not over mix.
- Cook the waffles in a hot greased waffle iron. Serve with chili and enjoy!
