CORNBREAD WAFFLES WITH CHILI
Provided by Amber Brady
Number Of Ingredients 9
Steps:
- Whisk the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add the milk, egg, and melted butter. Whisk until just mixed together.
- Heat your waffle maker. I set mine to a 3½ out of 5.
- Spray your waffle maker with some baking spray.
- Pour enough batter to almost fill the mold (about ⅓ to ½ cup depending on the size of your waffle maker); it will puff up and spread as it's baking.
- Cook according to directions for waffle maker; I have to wait until the light goes from red to green on mine. These do brown quicker than regular waffles so keep an eye on them. Repeat with remaining batter; makes approximately 7 standard waffles. Keep on a plate with a towel covering the waffles to keep them warm.
- Serve with heated chili, sour cream, cheese, etc.
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
CORNBREAD WAFFLES WITH CHILI AND FIXINS'
Cornbread waffles with Chili and Fixins' is one of our favorite weeknight meals. Easy to make and the two flavors were meant to go together!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 30m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 221 kcal, Carbohydrate 21 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 84 mg, Sodium 801 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
CHILI-TOPPED CORNBREAD WAFFLES
My daughter inspired this cornbread waffles recipe. Everyone in my family loves chili except her, so we had an idea-cornbread waffles topped with chili and all the fixings! It was a hit. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer's directions until golden brown., Serve with chili and toppings of your choice.
Nutrition Facts : Calories 464 calories, Fat 20g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 796mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein.
CORNBREAD WAFFLES WITH CHILI RECIPE BY TASTY
A savory take on traditional waffles! To achieve a light and fluffy texture, it's important to ensure the cornmeal is finely ground. Complement these with one of Tasty's chili recipes and get creative with your favorite toppings. Your family will love this simple and fun meal.
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
- In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
- Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
- Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
- Enjoy!
Nutrition Facts : Calories 694 calories, Carbohydrate 66 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, Sugar 7 grams
CORNBREAD WAFFLES WITH CHILI
Cornbread waffles are homemade, savory waffles made with basic pantry ingredients. We love to serve them with chili on top for an easy weeknight meal!
Provided by Lauren Allen
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Preheat waffle iron.
- In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
- Add milk, oil, and eggs and stir until smooth, but don't over-mix.
- Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
- Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.
Nutrition Facts : Calories 484 kcal, Carbohydrate 69 g, Protein 14 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 544 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY
Here's what you need: ground beef, kosher salt, black pepper, ground cumin, chilli powder, smoked paprika, cayenne, large onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, beef broth, chopped tomato, black beans, red kidney bean, apple cider vinegar, cornmeal, flour, baking powder, salt, eggs, honey, buttermilk
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 24
Steps:
- In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
- Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
- In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
- Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
- Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
- Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
- Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
- Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
- Serve with cheddar cheese, sour cream, and sliced scallions.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 16 grams
JALAPENO CORNBREAD WAFFLES
These are a delicious savory waffle that can be used as a bed for your favorite chili or meat gravy. They also make a mean sandwich when split in half. The recipe has the instructions for both gluten free and regular. Leftovers can be stored in a sealed plastic bag and toasted as needed.
Provided by PaulaG
Categories Quick Breads
Time 19m
Yield 9 waffles, 9 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, blend together the cornmeal through buttermilk powder. In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks. Add the liquid ingredients to dry and combine thoroughly. Mix in additional water as needed to make a smooth batter. Stir in the corn, cheese and peppers. Beat the egg whites until stiff and fold into mixture.
- Preheat waffle iron as per manufacturers directions. Lightly coat with cooking spray. Spoon batter onto to hot waffle iron and bake until golden brown. Repeat for additional waffles.
- Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.
JIFFY® CHILI CORNBREAD CASSEROLE
This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.
Provided by ruthie0404
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
- Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
- Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
- Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g
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