Cornbread Waffles with Chili – 15 minute dinner

My mom and I have really bonded over the blog. In the last 18 months or so we have spent tons of time on the phone talking about recipes, craft ideas, working through problems or comments that may have stung a little. She’s definitely my number one blog fan and it means the world to me. She came across a few recipe in her local newspaper and was excited to share them with me. She was on the phone telling me about cornbread, cooked in a waffle iron, with chili on top. Huh?? I’d never even heard of such a thing. It sounded easy enough and for some reason I just had to make it. I went to the store and picked up what I needed and made it that very night.

Cornbread waffles with chili was shockingly delicious and probably the easiest thing in the world. You can’t beat a meal that takes 15 minutes to put together… and I didn’t have to turn on my oven in this summer heat either. Double win! I was shocked at how much my family loved it. If you have ever had Navajo Tacos, this eats a lot like those, which is a very good thing. The corn bread and chili were a great base for all of your favorite toppings. My kids love anything that they can customize and this was just perfect for them.

In the notes of the recipe I mention how to use your favorite cornbread recipe and homemade chili instead of the store-bought stuff if that is more your style. I honestly had to go pick up the mix and the can because they aren’t things I keep on the shelf.

So trust me on this one and make it soon. It was tasty, fast, and needs no oven – always a good thing in my book.

cornbread waffles with chili and words

Cornbread Waffles with Chili – 15 minute dinner
Makes: Makes 4 waffles
For the Cornbread Waffle
  • 1 box of Jiffy cornbread mix
  • 1 egg
  • 2 Tablespoons melted butter
  • ¾ cups milk
For the Topping
  • 1 can of your favorite chili or homemade
  • shredded lettuce
  • grated cheese
  • sour cream
  • dice tomatoes
  • salsa
  • hot sauce
  • pickled jalapenos
  1. For the waffles, mix together the cornbread mix, egg, butter, and milk, in a small bowl. Cook the cornbread in a waffle iron according to manufacturer's directions until golden brown.
  2. Heat the chili and prepare the toppings.
  3. When the cornbread waffles are cooked and hot top them with warm chili and toppings and enjoy.
  4. Easy!!!
I had to buy canned chili and boxed cornbread mix just for this/the pictures. We loved the meal and so I made a big batch of chili and put it in the freezer in 2-cup portions and I have also used my favorite homemade cornbread recipe and just added a bit more milk so that it was a little thinner than usual for the waffles. The store-bought stuff is super easy but if you have the time the homemade stuff is probably a little better for you.

The recipe comes from my Mom’s newspaper in Kentucky and it sites the Jiffy Cornbread box as where it got the recipe.

corn bread waffles with chili

And just because I think these are fun…
corn bread waffle taco

Oooh and did you see that I’m giving an i-Pad away too this week? Be sure to check out THIS post to enter to win!

So what do you think? Do cornbread waffles with chili sound good or weird you out?!

Thanks for stoppin’ in!

35 comments on “Cornbread Waffles with Chili – 15 minute dinner

  1. We’ve put chili over cornbread. That is not much different. I see it as a cold weather meal though. During our 3 months of summer/warm weather I never make chili.

    1. I loved how much this ate more like tacos than chili… totally a warm weather food with all the toppings included. I think you should give it a try and see :)

    2. I agree with this being more of a cold weather food. I’m a Pacific North Westerner, so chili is good for all but 1 month out of the year.

    1. It’s a Black and Decker “Sweet Hearts” machine. The best $3 I ever spent at a thrift store 9 long years ago :)

  2. I’ve made brownies and cookies in a waffle iron, but cornbread never came to mind. That’s kind of brilliant and I’ll be trying it out next time I make some!

  3. Yum!!! I can only imagine that my hubby (and brothers) would want me to top this off with a fried egg. The breakfast of champions.

  4. Looks great! My family and I can eat chili year round! Love it and don’t care how hot it may be outside. Of course we also eat icecream i the winter!

  5. I am tweeting this recipe because it’s so fun and different. I didn’t have anyone to tag though. If you have a twitter account, I am sorry.

  6. Melissa…..Thanks for inspiring my dinner plan tonight! Last night I made a batch of cornbread waffles to make strawberry “shortcakes” (except obviously become “corn cakes”) after a 16 lb strawberry picking session. Dorie Greenspan has an awesome Corn meal waffle recipe in her waffle cookbook (but reduce buttermilk a bit…). So it’s chili waffles tonight! Or perhaps I should wait a day before eating another carb loaded dinner (ha ha). Or add another run…..(wink)

  7. Oh I forgot….using your BEST cornbread (regardless mix or homemade)… with anything Tex-Mex profile of flavors, I add 2-3 thinly sliced scallion and a clove of garlic. If i can find organic corn oil (instead of canola [which i don’t use because it’s controversial], i use that to oil the waffle iron. So it’ll be chili over scallion corn waffles for us!

  8. You can also make stuffing (homemade or Pepperidge Farm) and bake it in a waffle iron. Top with slicked chicken or turkey and gravy.

    1. Nope, not at all how it is. BUT it’s really easy to make it clean. I use this cornbread recipe:
      and I’ll put leftover homemade chili on top or I’ll make a quick chili with some ground meat sauteed with onions and bell peppers and then cooked with a can of beans and a can of diced tomatoes until slightly thickened. Season with cumin, chili powder, and salt. The idea is great, but the recipe how it is, is just quick and easy. It takes me maybe 15 minutes more to clean it up though and it’s always worth the effort! I hope you try it!