Cornbread batter was made to be put into a waffle maker. Soft and tender, crisp and cheesy- these Cheddar Cornbread Waffles are such a fun twist on your usual cornbread, and a reason to bust out your waffle maker after breakfast.
Sometimes, I have ideas for recipes that sound SO good in my head, but then when I actually make them, they aren’t quite as good as I imagined them. And sometimes, I have an idea for a recipe, I make it, and it’s even better than I could have hoped.
When I was in college, a friend told me that he liked to put cheese on his waffles in the waffle iron, and then eat them with syrup. I found this idea equal parts horrifying and intriguing. A recently started occasionally making savory waffles, topped with a fried egg and salsa, and I was hooked. But something about the waffle batter wasn’t quite what I wanted.
I’ve always loved chili and cornbread, but I don’t love how the cornbread falls apart into soggy crumbles as you eat it with the chili. As I pondered what else might taste good with a savory waffle, the gears in my brain started turning. Could I put cornbread batter in a waffle iron?
These Cheddar Cornbread Waffles are exactly what I was envisioning.
Crispy, cheesy edges around a tender and flavorful cornbread center. Sturdy enough to not get soggy or crumbly under chili; soft enough to still have that perfect tender, moist crumb.
To make these waffles perfect, it’s important that your waffle iron is good and hot. After you drop the batter onto the iron, sprinkle cheese right on top of the batter before closing the waffle iron. This cheese will get all melty and crispy and is absolute heaven.
To simplify dinner, you could certainly serve these waffles with store bought chili. But my super simple chili is made with ingredients you probably already have on hand, comes together in a flash, and is so delicious. You can customize it to your tastes. Try adding jalapeño or bell peppers; omitting or adding spices to your preference. It’s a fantastic go-to recipe for chili.
This is a slam dunk of a dinner. It’s unique, easy, quick, and completely delicious. I hope you give it a try! Give your waffle iron it’s rightful time in the spotlight, and whip up some savory waffles today!
Cheddar Cornbread Waffles
Ingredients
- 1 1/2 cups flour
- 1 cup yellow cornmeal
- 2 tsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 c buttermilk or 1 3/4 c milk with 4 tbsp lemon juice or vinegar
- 2 eggs
- 6 Tbsp butter melted
- 2 cups shredded cheddar cheese divided
Instructions
- In a large bowl, whisk together the dry ingredients.
- In a smaller bowl, whisk together the buttermilk and eggs.
- Add the wet ingredients to the dry and stir until just barely combined. Don’t over mix!
- Gently stir in melted butter and 1 cup of the shredded cheese.
- Heat your waffle maker on high. Grease and add a scant cup of batter for a large Belgian-style waffle maker. For smaller waffle makers, use about 1/2 cup. Sprinkle shredded cheese over waffle batter and close the waffle iron.
- Cook until browned and crispy. Serve immediately with chili, sour cream, more cheese and any other topping desired.
Notes
Simple, Scrumptious Chili
Ingredients
- 1/2 tbsp olive oil
- 1 onion finely diced
- 1 lb lean ground beef
- 1 tsp garlic powder
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 pepper
- 1 tbsp worchesterchire sauce
- 1 c chicken or beef broth
- 1 can Rotel 10 oz
- 1 can green chilies 4 oz
- 1 can tomato sauce 8 oz
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
Instructions
- Heat olive oil in large dutch oven or pot. Add onions and cook for a few minutes, stirring occasionally.
- Add ground beef and cook until browned and crumbled.
- Add spices, chicken broth, and tomato sauce and stir. Add beans.
- Cover and simmer for 30 minutes. Serve with cheese, sour cream, tortilla chips, or over Cheddar Cornbread Waffles
These waffles are amazing!! How did I ever settle for cornbread muffins? Never again.