Cornbread Waffles with Chili & Fixins'

• Gluten free

• Refrigerated

  • 2 Eggland's best eggs

• Canned Goods

  • 2 cans Chili

• Baking & Spices

  • 2 packs Martha white mexican style cornbread mix

• Dairy

  • 1 1/3 cups Milk

Found on thecountrycook.net

Description

Directions

• Preheat your waffle iron to a medium-high setting.
• If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.)
• Also at this point you will want to start heating up your chili.
• Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through.
• In a medium bowl, combine both packs of cornbread mix with eggs and milk.
• Stir well until combined.
• Once your waffle iron is heated, spray with nonstick spray.
• Pour one cup of cornbread mix onto waffle iron.
• Depending on your type of waffle iron, the light will come on or it will beep when ready.
• Once they are all cooked up, it’s time for toppings!
• Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese.