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.
- 1 box of Jiffy cornbread mix
- 1 egg
- 2 Tablespoons melted butter
- 3/4 cups milk
- 1 can of your favorite chili or homemade
- shredded lettuce
- grated cheese
- sour cream
- dice tomatoes
- hot sauce
- pickled jalapenos
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.
Heat the chili and prepare the toppings.
When the cornbread waffles are cooked and hot top them with warm chili and toppings and enjoy.
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.
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!