Ingredients:

  • 1 cup Fine Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 1/2 cups Buttermilk, room temperature
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Unsalted Butter, melted and cooled
  • 4 cups Prepared Chili (Beef or Veggie)
  • 1 cup Shredded Cheddar or Monterey Jack
  • 1/2 cup Sour Cream or Crème Fraîche
  • 1/4 cup Fresh Spring Onion (Scallions), thinly sliced
  • Hot Sauce (optional, to taste)

Instructions:

  1. Chili & Iron: Place the prepared chili in a saucepan and gently warm over medium-low heat. Preheat your waffle iron to its highest setting. Lightly brush or spray the iron plates with oil or non-stick spray.
  2. Melt Butter: Melt the required butter and set aside to cool slightly.
  3. Whisk Dry: In a large mixing bowl, thoroughly whisk together the cornmeal, flour, sugar, baking powder, and salt. Ensure leaveners are evenly distributed.
  4. Mix Wet: In a second bowl, gently whisk together the room-temperature buttermilk and the lightly beaten eggs. Add the slightly cooled melted butter and whisk until just combined.
  5. Gentle Fold: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold them together until just combined and you no longer see streaks of dry flour. Do not overmix.
  6. Portion: Ladle or pour approximately 1/2 to 3/4 cup of the cornbread batter onto the preheated waffle iron, depending on its size.
  7. Cook: Close the lid and cook until the steam subsides and the waffle is deeply golden brown and crispy (usually 4–6 minutes). Remove and place the cooked waffles directly onto a wire rack to maintain crispness.
  8. Assemble: Place one or two warm cornbread waffles on a plate. Ladle a generous portion of hot chili directly over the waffles.
  9. Garnish: Finish with a sprinkle of shredded cheese, a dollop of sour cream or crème fraîche, and a scattering of fresh spring onions. Serve the Cornbread Waffles with Chili immediately.