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Cornbread Waffles with Chili and Cheese

PREP TIME
25 mins
SERVINGS
6
RATE THIS RECIPE
(70)
Justin Chapple demonstrates time-saving ways to cook up Cornbread Waffles with Chili and Cheese
TODAY Show: Justin Chapple demonstrates time-saving ways to cook up cold weather favorites like cornbread waffles with chili and cheese, 5-ingredient lasagna soup, and ricotta gnocchi with herbs. – January 28, 2016Samantha Okazaki / TODAY
PREP TIME
25 mins
SERVINGS
6
RATE THIS RECIPE
(70)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 3 tablespoon unsalted butter, melted
  • 3 tablespoon canola oil
  • Prepared chili, shredded cheese and sliced scallions, for serving
  • Chef notes

    Justin Chapple, the test kitchen pro behind Food & Wine's Mad Genius Tips, cooks cornbread batter in a waffle iron then tops it with chili, cheese and sliced scallions.

    Preparation

    1.

    Preheat an 8-inch Belgian waffle iron and coat it lightly with nonstick spray. In a medium bowl, whisk the flour with the cornmeal, sugar, baking powder, salt and pepper. Whisk in the milk, egg, butter and oil until incorporated.

    2.

    Pour about one-third (heaping 3/4 cup) of the cornbread batter into the preheated waffle iron and gently smooth the surface with a spoon. Bake for about 4 minutes, or until lightly browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter.

    3.

    To serve, transfer the waffles to plates and top with the chili, shredded cheese and sliced scallions.