Cornbread Waffles with Chili: A Delicious & Easy Recipe

Cornbread Waffles with Chili: Prepare to redefine your comfort food expectations! Imagine the satisfying crunch of a perfectly golden waffle, but with the subtly sweet and savory flavor of cornbread. Now, picture that waffle cradling a hearty, steaming bowl of your favorite chili. Intrigued? You should be!

Cornbread, a staple in Southern cuisine, has a rich history rooted in Native American traditions. It was a resourceful way to utilize corn, a readily available grain, and transform it into a nourishing and delicious bread. Waffles, on the other hand, boast a history stretching back to medieval Europe. Combining these two culinary classics might seem unconventional, but trust me, it’s a match made in food heaven.

What makes Cornbread Waffles with Chili so irresistible? It’s the delightful contrast of textures – the crispy waffle against the tender chili. It’s the harmonious blend of flavors – the sweetness of the cornbread complementing the savory, spicy chili. And let’s not forget the sheer convenience! This dish is surprisingly easy to prepare, making it perfect for a weeknight dinner or a cozy weekend brunch. Get ready to experience a new level of comfort food that will warm you from the inside out!

this Recipe

Ingredients:

• For the Cornbread Waffles:
• 1 ½ cups all-purpose flour
• 1 cup yellow cornmeal, preferably stone-ground
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk
• ½ cup milk
• 2 large eggs, lightly beaten
• 6 tablespoons (3 ounces) unsalted butter, melted and slightly cooled
• ¼ cup vegetable oil
• 1 cup frozen corn kernels, thawed and drained
• ½ cup shredded cheddar cheese
• ¼ cup chopped green onions
• For the Chili:
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound ground beef
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (or more, to taste)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Hot sauce

Preparing the Chili:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, green bell pepper, and red bell pepper and cook for another 3-5 minutes, until slightly tender. Make sure you stir frequently to prevent burning.
2. Brown the Ground Beef: Add the ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess grease. Browning the beef is crucial for developing a rich, savory flavor in your chili. Don’t skip this step!
3. Add the Tomatoes and Beans: Stir in the crushed tomatoes, kidney beans, black beans, and pinto beans. Make sure everything is well combined.
4. Add the Broth and Spices: Pour in the beef broth and add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper. Stir well to ensure all the spices are evenly distributed.
5. Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. If the chili becomes too thick, add a little more beef broth. I usually taste and adjust the seasonings after about an hour of simmering.
6. Adjust Seasoning: Taste the chili and adjust the seasoning as needed. You might want to add more chili powder for a deeper flavor, more cayenne pepper for extra heat, or more salt and pepper to taste.

Preparing the Cornbread Waffle Batter:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which is essential for a light and fluffy waffle.
2. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, and vegetable oil. Make sure the butter isn’t too hot when you add it to the eggs, or you might end up with scrambled eggs!
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough waffles. A few lumps are okay.
4. Add the Corn, Cheese, and Green Onions: Gently fold in the thawed corn kernels, shredded cheddar cheese, and chopped green onions. These additions add flavor and texture to the cornbread waffles.

Cooking the Cornbread Waffles:

1. Preheat the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Most waffle irons have an indicator light that will let you know when it’s ready.
2. Grease the Waffle Iron: Lightly grease the waffle iron with cooking spray or brush with melted butter. This will prevent the waffles from sticking.
3. Pour the Batter: Pour the batter onto the hot waffle iron, using the amount recommended by your waffle iron’s instructions. Be careful not to overfill the waffle iron, as the batter will expand during cooking.
4. Cook the Waffles: Close the waffle iron and cook until the waffles are golden brown and crisp, usually about 3-5 minutes. The exact cooking time will depend on your waffle iron.
5. Remove the Waffles: Carefully remove the waffles from the waffle iron using a fork or tongs.
6. Keep Waffles Warm (Optional): If you’re making a large batch of waffles, you can keep them warm in a preheated oven (200°F) until ready to serve. Place the waffles on a wire rack in a single layer to prevent them from becoming soggy.

Assembling and Serving:

1. Place the Waffles: Place the cooked cornbread waffles on plates.
2. Top with Chili: Spoon a generous amount of chili over each waffle.
3. Add Toppings: Top with your favorite toppings, such as sour cream, shredded cheddar cheese, chopped green onions, and hot sauce. I personally love a dollop of sour cream and a sprinkle of extra cheese!
4. Serve Immediately: Serve the cornbread waffles with chili immediately and enjoy!

Conclusion:

This isn’t just another recipe; it’s a culinary adventure waiting to happen! The combination of savory cornbread transformed into crispy, golden waffles, topped with hearty chili, is a flavor explosion you absolutely must experience. Trust me, once you try these Cornbread Waffles with Chili, you’ll wonder where they’ve been all your life. The slight sweetness of the cornbread perfectly complements the rich, spicy chili, creating a symphony of textures and tastes that will leave you craving more.

But the best part? This recipe is incredibly versatile! Feel free to get creative with your toppings. A dollop of sour cream or Greek yogurt adds a cool, tangy contrast. A sprinkle of shredded cheddar cheese melts beautifully into the warm chili. Diced avocado brings a creamy, fresh element to the dish. And for those who like a little extra heat, a drizzle of hot sauce is always a welcome addition.

Beyond the toppings, consider variations on the chili itself. Use ground turkey or chicken instead of beef for a lighter option. Add different beans, like black beans or kidney beans, for a heartier texture. Experiment with different spices, such as cumin, chili powder, or smoked paprika, to customize the flavor profile to your liking. You could even make a vegetarian chili with a medley of vegetables like bell peppers, onions, and zucchini. The possibilities are truly endless!

And don’t limit yourself to just chili! These cornbread waffles are fantastic with pulled pork, BBQ chicken, or even a simple fried egg for a delicious breakfast or brunch. Imagine them drizzled with maple syrup and topped with crispy bacon – a sweet and savory delight!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect comfort food for a chilly evening, a fun and unique brunch option, or even a satisfying weeknight dinner. It’s also a fantastic way to use up leftover chili!

So, what are you waiting for? Gather your ingredients, preheat your waffle iron, and get ready to embark on a culinary journey that will tantalize your taste buds and leave you wanting more. I truly believe that this recipe for Cornbread Waffles with Chili is a game-changer, and I can’t wait for you to experience it for yourself.

Once you’ve tried it, please, please, please share your experience! I’d love to hear about your variations, your favorite toppings, and any tips or tricks you discover along the way. Leave a comment below, tag me in your photos on social media – let’s spread the word about these amazing cornbread waffles! Happy cooking, and bon appétit! I am excited to hear how you like this recipe!