Crispy Cheddar & Jalapeño Cornbread Waffles with Chili
Gayle McLeod | March 21st, 2017
I'm always on the hunt for meals that have the best effort-to-result ratio, and these Crispy Cheddar & Jalapeño Cornbread Waffles with Chili fit the bill to a T. Super delish, hearty, kid-friendly, and so quick to make using one of our handcrafted chilis and a cornbread mix. Also gluten-free, if that's your thing.
Makes 4-6 servings.
1 pkg Bob's Red Mill Natural Foods Gluten Free Cornbread Mix
1 tbsp lemon juice
1-½ cups milk
½ cup melted butter
1-½ cups shredded cheddar cheese
1 small jalapeño, seeded and finely diced (can substitute 2-3 finely chopped green onions if concerned with heat)
1 litre of Texas Beef Chili
all your favourite taco fixings
Gently warm the chili in an uncovered pot over medium-low heat (allowing it to thicken slightly) and preheat your waffle iron.
Stir the lemon juice into the milk and let it sit for 5 minutes - this will make buttermilk.
Stir together the cornbread mix, buttermilk, melted butter and eggs until just combined. Fold in the cheddar and jalapeño.
Spoon the batter onto your waffle iron, spreading it out the best you can and firmly close the lid completely to disperse the batter. The batter is quite thick and will take slightly longer to cook than normal waffles, but they are cooked when a deep golden brown and crispy.
Top with spoonfuls of chili and all your favorite taco fixings: sliced avocado • diced tomatoes • sliced radishes • fresh cilantro • crumbled feta or shredded cheddar • sour cream • salsa • etc...
These are sturdy enough to pick up and eat tostada-style or grab a knife and fork then dig in.