Crispy Cheddar Cornbread Waffles

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A fresh take on your traditional waffle, these savory Crispy Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!

I’m SO glad that we have some cooler weather. It’s been blazing hot, even in November and I’m horrified to report, that we still have the AC running most of the time.

That said, I’m still dragging out the slow cooker and making this crockpot chili, because 1) it’s delicious, and 2) I just can’t wait for Phoenix to get the memo. It’s FALL, Phoenix!! Come on!!

Sometimes I want something a little different to the traditional cornbread side. Why not make a cornbread batter, and cook it in the waffle maker? Why not indeed!

This ALSO is fabulous with a poached egg, or a fried egg on top for breakfast. Just make

If you are still stuck on traditional cornbread – try my skillet cornbread recipe. It’s a keeper!

Why this recipe works:

The deep wells in the Belgian waffle maker we have makes the waffles nice and sturdy, and excellent for pouring chili over. A quick topping of some sour cream, a little cheese, and some cilantro, and we have ourselves a meal, folks! I love grabbing a quarter of the waffle, and using it as a shovel delicately transporting the chili to my mouth!

These are a cinch to make, and I think that you could totally get away with serving this to guests. I mean, people do fried chicken and waffles (I can’t get my head around putting maple syrup on savory dishes, but I digress). Why not do chili and waffles?

How to make Cornbread Waffles:

Full, printable recipe below – just scroll down to the recipe card!

1. Whisk together the dry ingredients in a large bowl.
2. In a smaller bowl, whisk together the buttermilk and eggs. 
3. Add the wet ingredients to the dry, folding together until just combined. Don’t over mix -the batter should be shaggy, vs smooth.
4. Add in the melted butter, and cheese, folding together gently. Again – don’t over mix!!
5. Heat your waffle maker. I like to use a high setting (but yours may be different – keep an eye on it!)
6. Grease the waffle maker, then add around 3/4 cup of waffle batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
7. Cook until golden brown and crispy.
8. Top hot waffles with hot chili, sour cream, extra cheese and a little cilantro.
9. Devour!

Want more waffle recipes?

• Blueberry Waffles from Scratch – These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
• Low carb waffles from Home Made Interest
• Mexican Waffles from My Kitchen Love

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5 from 10 votes

Crispy Cheddar Cornbread Waffles

A fresh take on your traditional waffle, these savory Crispy Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!

Prep: 5 minutes

Cook: 5 minutes

Total : 10 minutes

Rate

serves: 5 waffles

Ingredients

• 1 1/2 cups all purpose flour
• 1 cup yellow cornmeal
• 2 tsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 eggs
• 6 Tbs butter melted
• 2 cups cheddar cheese shredded
• 5 cups chunky chili

Optional Toppings

• sour cream
• extra cheddar
• cilantro

Instructions

• Whisk together the dry ingredients.
• In a smaller bowl, whisk together the buttermilk and eggs. 
• Add the wet ingredients to the dry, folding together until just combined. Don’t over mix -the batter should be shaggy, vs smooth.
• Add in the melted butter, and cheese, folding together gently. Again – don’t over mix!!
• Heat your waffle maker. I like to use a high setting (but yours may be different – keep an eye on it!)
• Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
• Cook until browned and crispy.
• Top with hot chili, sour cream, extra cheese and a little cilantro.
• Devour!

Tips & Notes:

Grease your waffle maker each time with cooking spray (or brush with butter) to ensure your waffle will come out easily!

Don’t overmix the batter, just gently fold together until just combined.

Refrigerate any remaining batter, but make sure you use it up within a day or so. Even better, just cook all the batter, and freeze extra waffles.

Store savory waffles in the refrigerator in a zip-lock back, or freeze, seperating the waffles with parchment. To reheat – just place in the toaster or oven for a few minutes until warmed.

How many waffles does this make? This recipe makes 5 really big waffles, in my Belgian Waffle Maker (the kind with the really deep grooves), but with a smaller, flatter waffle iron, you would likely get a lot more. Which really just means you could snarf 2 and be just fine.

nutrition facts

Calories: 476kcal (24%) Carbohydrates: 28g (9%) Protein: 19g (38%) Fat: 32g (49%) Saturated Fat: 18g (113%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 160mg (53%) Sodium: 1272mg (55%) Potassium: 283mg (8%) Fiber: 2g (8%) Sugar: 7g (8%) Vitamin A: 1100IU (22%) Vitamin C: 1.7mg (2%) Calcium: 440mg (44%) Iron: 1.4mg (8%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Dinner

Cuisine:American

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