There aren’t many things we like more than fresh, warm cornbread. And believe it or not, cooking up that golden, delicious dough is faster and easier in a waffle iron! These savory treasures are a fun twist on classically sweet waffles, and we had a ton of fun using our waffle iron for something other than breakfast. We added jalapeños to ours for a little extra kick, but you can easily omit them to make this dish more kid-friendly. Top them with chili, cheese, and sour cream, and you’ve got a fun and festive meal filled with Southwest flavors!
30 minutes to prepare serves 4
- 1 ¼ cups buttermilk
- 1 cup flour
- 1 cup cornmeal
- ½ cup cheddar, grated
- ¼ cup butter, melted
- 1 egg, lightly beaten
- 1 jalapeño, finely diced and seeds removed
- 1 (4oz.) can diced green chilies
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- Chili, homemade or 2 (15 oz.) cans storebought
- 1 cup sour cream
- 1 cup cheddar, grated
- green onions, for garnish
- Turn on waffle iron, allow to heat up and grease with nonstick spray.
- In a large bowl combine flour, cornmeal, baking powder, baking soda, paprika, cayenne, and salt.
- In a separate bowl combine buttermilk, egg, and melted butter, then mix in cheddar, jalapeño and green chilies.
- Add wet ingredients to dry ingredients and stir until just combined.
- Add appropriate amount of batter for your waffle maker, close and cook until golden brown, approximately 5-10 minutes. Remove cornbread waffle and repeat with remaining batter.
- Top each waffle with desired amount of chili, cheese, sour cream and cilantro.
- Serve warm and enjoy!
Recipe adapted from Jo and Sue