Crispy Cheddar Cornbread Waffles

• Produce

  • 1 Cilantro

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 5 cups Chili, chunky

• Baking & Spices

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

• Dairy

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

Found on kyleecooks.com

Description

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. Dont over mix -the batter should be shaggy, vs smooth.
• Add in the melted butter, and cheese, folding together gently. Again - dont 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.
• Devour!

Nutrition