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Cornbread Waffles with Chili

Yield 7 cornbread waffles


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup butter, melted
  • 2 cans of your favorite chili


  1. Whisk the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add the milk, egg, and melted butter. Whisk until just mixed together.
  2. Heat your waffle maker. I set mine to a 3½ out of 5.
  3. Spray your waffle maker with some baking spray.
  4. Pour enough batter to almost fill the mold (about ⅓ to ½ cup depending on the size of your waffle maker); it will puff up and spread as it's baking.
  5. Cook according to directions for waffle maker; I have to wait until the light goes from red to green on mine. These do brown quicker than regular waffles so keep an eye on them. Repeat with remaining batter; makes approximately 7 standard waffles. Keep on a plate with a towel covering the waffles to keep them warm.
  6. Serve with heated chili, sour cream, cheese, etc.

Recipe Notes

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