Saturday, March 23, 2013

Chili and Corn Bread Waffles

Dear hubby spotted a recipe for Cheddar Cornbread Waffles on Pinterest, and has been salivating for it all week.  He didn't have to ask me twice to make them, I was onboard with the idea right away; chili and cornbread just naturally go together, like peanut butter and jelly.

Our version of Chili and Corn Bread Waffles is easy enough for a week night meal, so what's not to love...quick, easy and yummy, mmm-mmm, win-win!

Cornbread Waffles:
1 box of Jiffy Corn Muffin Mix
1 egg
2 Tablespoons of vegetable oil
3/4 cup milk

Preheat waffle iron. Stir the ingredients together, batter will be a little lumpy.  Spray hot waffle iron with butter flavored cooking spray. Pour mix into iron and cook until golden brown, or about 2 1/2 minutes.  Note: makes 2 large belgian waffles, or 4 servings as shown in picture above.

Favorite chili recipes in these parts are subjective like pizza recipes and tend to get one's dander up; friends like to argue over who has the best chili....or pizza.  So make up your favorite batch of chili.  We saute onion and garlic, brown hamburger, add tomato sauce, then add 1 can of each: diced tomatoes (or rotel), Bush's medium chili beans, red kidney beans and black beans.  Season with garlic powder, black pepper, chili powder, a bit of paprika, cumin, celery seasoning, and salt.

Top warm waffle with chili and cheddar cheese.  

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