Corn Bread (Crispy Cheddar Cornbread Waffles)

Crispy cheddar cornbread waffles topped with hot chunky chili, sour cream, extra cheese and cilantro.

Nutritionper 100 g›

226

Calories

10g

Protein

24g

Carbs

10g

Fat

Ingredients

1 1/2 cup	360 ml	all purpose flour
1 cup	240 ml	yellow cornmeal
2 tsp	10 ml	sugar
2 tsp	10 ml	baking powder
1 tsp	5 ml	baking soda
1 tsp	5 ml	salt
2 cup	480 ml	buttermilk
2		eggs
6 tbsp	90 ml	butter, melted
2 cup	480 ml	cheddar cheese, shredded
5 cup	1.2 l	chunky chili
—		sour cream (optional topping)
—		extra cheddar (optional topping)
—		cilantro (optional topping)

Whisk together the dry ingredients.
In a smaller bowl, whisk together the buttermilk and eggs.
Add the wet ingredients to the dry, folding together until just combined. Don't over mix - the batter should be shaggy, vs smooth.
Add in the melted butter, and cheese, folding together gently. Again - don't over mix!!
Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!)
Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
Cook until browned and crispy.
Top with hot chili, sour cream, extra cheese and a little cilantro.

Optional Toppings: sour cream, extra cheddar, cilantro.