F Just a Louisiana Girl in a Texas World: Cornbread Waffles with Chili

Tuesday, January 30

Cornbread Waffles with Chili

  • 2 packs Martha White Mexican Style Cornbread Mix *I USED JIFFY MIX PLAIN*
  • 1 1/3 cups milk
  • 2 Eggland's Best eggs
  • 2 30 oz cans chili
  • Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese
  1. Preheat your waffle iron to a medium-high setting.
  2. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.)
  3. Also at this point you will want to start heating up your chili.
  4. 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.
  5. In a medium bowl, combine both packs of cornbread mix with eggs and milk.
  6. Stir well until combined.
  7. Once your waffle iron is heated, spray with nonstick spray.
  8. Pour one cup of cornbread mix onto waffle iron.
  9. Depending on your type of waffle iron, the light will come on or it will beep when ready.
  10. Once they are all cooked up, it’s time for toppings!
  11. Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese.

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