Back to a savory waffle this month, a Cheddar Cheese Cornbread Waffle. I topped mine with homemade chili, recipe here. I froze the extra waffles, so I can reheat them in the toaster oven or oven when needed.
Want more serving ideas? Check out this video.
Garnish with chili, cheese and avocado. Or top with pulled chicken or pork. Braised short ribs would be great on top too! Be creative.
- 1 ½ cups flour
- 1 cup yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups buttermilk*
- 2 eggs
- 6 Tbsp. butter, melted
- 2 cups cheddar cheese, shredded
- 1-2 Tbsp. jalapeno, minced (optional)
- Whisk together the dry ingredients in a large bowl.
- In a smaller bowl, whisk the buttermilk and eggs.
- Add the wet ingredients to the dry ingredients, folding together just until combined. Don’t overmix.
- Add the melted butter, and cheese (and jalapeno if using), folding gently. Again, do not overmix.
- Preheat waffle maker to med-high heat, spray generously with cooking spray. Add about ¾ cup of batter for a large Belgian style waffle maker or use ½ cup batter for a flatter regular waffle maker. Cover and cook for approximately 5 minutes, or until nicely browned and crispy. Basically, when you no longer see steam the waffle should be ready. Don't peak, you will separate the waffle.
*If you do not have buttermilk on hand you can substitute with one of the following: 2 cups milk plus 3 ½ tablespoons cream of tartar, or use sour cream, or plain, low-fat yogurt.