Cheddar Cornbread Waffles & Chili

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 batch Guinness chili

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Cornmeal, yellow
  • 1 1/2 cups Flour
  • 1 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 6 tbsp Butter
  • 2 cups Buttermilk
  • 2 cups Cheddar cheese
  • 1 Sour cream

Found on foodnfocus.com

Ingredients

• 1½ cups flour
• 1 cup yellow cornmeal
• ¼ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 6 tablespoons butter, melted
• 2 cups cheddar cheese shredded
• 1 batch Guinness Chili
• Sour cream, green onions and cheese for topping

Directions

• 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.
• Grease the waffle maker, then add around ¾ cup of batter for large Belgian style waffles. Use ½ 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.