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A fresh take on your traditional waffle, these savory Cheddar Cornbread Waffles are the perfect vehicle for chili, and so much fun to eat!
This recipe is also fabulous with a poached egg, or a fried egg on top for breakfast.
Step by step photos and instructions below!
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 recipe, 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 is a big hit with family and friends! Check out the notes for how to make ahead, how to keep warm and serving ideas.
The deep wells in the Belgian waffle maker we have makes the cornbread 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!
Why you’ll love this recipe
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 waffles, but I digress). Why not do chili and waffles?
If you are still stuck on traditional cornbread – try my skillet cornbread recipe. It’s a keeper!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Flour. Regular, all-purpose flour.
- Cornmeal. This can be found in the baking aisle with the sugar and flour.
- Sugar. Plain white sugar. Adjust amounts to your liking.
- Baking Powder and Baking Soda. Got to make these waffles fluffy!
- Buttermilk.
- Eggs. I use large eggs.
- Butter. I use salted butter.
- Cheddar Cheese. Shred your own, or grab a bag of it from the store.
- Chili (optional, for serving)
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Heat your waffle maker. I like to use a high setting (but yours may be different – keep an eye on it!)
Make the batter
Whisk together the dry ingredients in a large bowl.
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!!
Make the waffles
Grease the waffle maker with baking or cooking spray, 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.
Cook until golden brown and crispy.
Serve
Top hot waffles with hot chili, sour cream, extra cheese and a little cilantro.
Devour!
Kylee’s Tips & FAQs
Grease your waffle maker each time with nonstick 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.
Keep waffles warm. Heat the oven to 200 degrees F and place cooked waffles on a baking sheet. Place in oven to keep warm while you cook the remaining waffles.
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.
Other recipes to love
- Green & White Turkey Chili. This low fat green and white turkey chili has all the hallmarks of yum! Very easy to make, dinner can be ready in 30 mins! Make ahead and freeze for weeknights!
- Vegetarian Chili (Slow Cooker). This simple slow cooker vegetarian chili is perfect for cool weather, packed with peppers, onions, beans, tomatoes, and sweet potatoes – this is a great crockpot chili!
- Instant Pot Chicken Chili. Make this AMAZING Chicken Chili right in your Instant Pot! GREAT for weeknights, easy to throw together and freezer-friendly!
- Low carb waffles from Home Made Interest
- Mexican Waffles from My Kitchen Love
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Cheddar Cornbread Waffles from Scratch
Suggested Equipment
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:
nutrition facts
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.
Update: This recipe was originally published in August of 2017. It was republished with updated photos in February of 2022.
Patty says
Just made these for brunch on the fly. Used Greek yogurt plus lemon juice because I didn’t have buttermilk and added a generous squeeze of sriracha. Topped the waffles with shredded cheddar, sliced avocado, fried eggs and salsa.
A huge hit!
J Miller says
Made these and added slices of jack cheese between them for a new kind of grilled cheese sandwich. Reheated this “sandwich in waffle iron until cheese melted again. Two waffles made 4 sandwiches. Served with fresh cucumber spears marinated for 24 hours in jalapeno vinegar (left over from a jar of jalapeno slices)
Aly says
Fantastic! We added jalapeños and green onions to the batter and topped them with buttermilk fried chicken tenders when finished. Perfection.
Shellie Moore says
I added jalapenos to the batter. My family devoured it! It was super easy to make. Vegetarian chili with melted gouda. THANK YOU for making me a superstar!
Kylee says
That sounds delicious, Shellie!!
Jen says
I made this recipe for my family and it was a HUGE hit!! My hubby added some finely diced jalapeño to the batter before cooking and it added a nice little kick.
Dave N says
Topped with pulled pork on mashed potatoes, covered with country gravy.
Amy says
I top mine with mac and cheese, pulled pork, BBQ sauce and scallions
Lisa says
I went to the “net” for a recipe for cornbread waffles ( hoping someone out there had an idea like mine!) SCORE! We received a Belgian waffle maker for Christmas and I’m thinking of all the ways to use it. I need cornmeal muffins or something in a hurry and I thought of the waffle iron ! Thanks! Off I go to try this…..
Kylee says
I hope you love these, Lisa! Let me know what you think?
Kathy says
I love cornbread waffles.. i can’t wait to try out this recipe with the cheese added ? i also do brownie mix in my waffle maker and top it with ice cream ?
Suzie says
Oh my god, this is an amazing idea!
I love cornbread (it’s something I really miss from the USA) and this is just…. perfect 😀
Jennifer A Stewart says
This is my kind of food! I have been known to eat spaghetti for breakfast so I think I will love this for dinner too! Chili and cornbread go hand in hand!! My grandma used to put chili on spaghetti, which I know sounds weird, but it was awesome!! Sharing!!
Meg | Meg is Well says
I love savory waffle creations-I think maybe even more than sweet! But I love how there’s actually cornmeal in the batter!
Kate says
So my love of chili is well documented, but I love love love the cornbread waffles with this. How perfect!
Kylee says
Thanks, Kate! I love it too!