Comfort food is not just for cold weather and waffles are not just for breakfast! These savory cornbread waffles are topped with a spicy chili and all of your favorite toppings. This is a great way to change and lighten up your favorite comfort meal of chili and cornbread!

So y’all, it has already started warming up here. Welcome to Florida, right? I can’t complain too much because you all know how I feel about winter, bleh!  Bring on spring!  My Azaleas and Camellias have already bloomed.  So many pink and coral flowers. I think Punxsutawney Phil may be on to something. I’m so in love!

The only downside to the warmer temperatures is thinking that we have to put away our warm and comforting food recipes…NOT.  Personally I think any food can be eaten any time of year…chili included!  I’m all about comfort food!!

Combine comfort food, like chili, and another family staple…breakfast for dinner…and there you have it, our new family favorite…CHILI & CORNBREAD WAFFLES.

I know what else you’re thinking…waffles are supposed to be sweet. I mean haven’t we deemed them the “desserts of breakfast?” Well it’s time to switch things up! Lately I’ve been experimenting with transforming recipes from sweet to savory and vice-versa and this dish fits perfectly.

Now listen y’all, with this recipe I’m not trying to re-invent the wheel. There are so many beautiful scratch made recipes for cornbread but there are also some great store bought mixes to be doctored up! It’s completely up to you.  The same can be said for the chili. I prefer to make a nice, warm slow cooked homemade chili in the cooler months but as a topping for my waffles…a favorite name brand canned chili or a quick cooked instant pot recipe works wonderfully!

Ingredients:

2 packs cornbread mix (I used Martha White) or favorite homemade recipe
1 1/3 cups milk
2 eggs
2 (15 oz) cans or 3 cups homemade chili

Optional toppings: sour cream, avocado, shredded lettuce, diced tomatoes, shredded cheese, black olives, scallions, jalapenos

Directions:

Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4…higher for crispier waffles.  I like a little color to my waffle.  As Anne Burrell says, “brown food is good food.” I used my new cute little (Dash Mini Maker).

Start heating up your chili either in a covered pot on the stove top or pop it into a microwave-safe bowl and heat until warmed through.

In a medium bowl, combine both packs of cornbread mix with eggs and milk. Stir well until combined. Add any additional flavors (spices, seasonings, herbs, etc) you’d like if necessary.

Once your waffle iron is heated, spray with nonstick spray. Do not skip this step y’all!  Pour your waffle batter into the maker. My mini maker uses ¼ cup of batter per waffle and yields 18 small waffles. The waffles cooked up nicely with crispy edges and all. 

Serve them waffle bar style. Let everyone top their own waffles how they like.

Have fun!