Chili-Topped Cornbread Waffles

Name: Chili-Topped Cornbread Waffles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum); 1-1/2 cups cornmeal; 2 teaspoons baking powder; 1 teaspoon sea salt; 2 large eggs, room temperature; 2 cups 2% milk; 1/2 cup olive oil; 2 cans (15 ounces) chili with beans or 4 cups leftover chili, warmed; Optional toppings: Jalapeno slices, shredded cheddar cheese, sour cream, cubed avocado and minced fresh cilantro

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 8 servings.

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

Ingredients

1-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
1-1/2 cups cornmeal
2 teaspoons baking powder
1 teaspoon sea salt
2 large eggs, room temperature
2 cups 2% milk
1/2 cup olive oil
2 cans (15 ounces) chili with beans or 4 cups leftover chili, warmed
Optional toppings: Jalapeno slices, shredded cheddar cheese, sour cream, cubed avocado and minced fresh cilantro

Directions

1. 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.
2. Serve with chili and your choice of optional toppings.

Nutrition Facts

1 serving: 464 calories, 20g fat (4g saturated fat), 64mg cholesterol, 796mg sodium, 57g carbohydrate (6g sugars, 6g fiber), 15g protein.

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