Cornbread waffles with chili is dinner, not breakfast. The waffles are savory, cheesy, and lightly spiced, and they act like a sturdy base for a hot scoop of chili.
A standard waffle iron makes four of them from this batch. Each one takes about 5 minutes, so the whole cook is quicker than a pan of cornbread in the oven.
The trick is finely ground cornmeal. Coarse cornmeal gives you a gritty waffle that fights the fork. Buy the fine grind, or pulse coarse cornmeal in a blender a few times before you measure.
Step-by-Step Instructions
1. Heat and grease the iron
Set your waffle iron to medium and brush it with melted butter or spray it with nonstick spray. Close it and let it come up to heat.
2. Sour the milk
Whisk the milk and vinegar together in a small bowl or cup. Leave it for 5 minutes. It will look slightly thickened and a little curdled, and that's what you want.
3. Mix the wet ingredients
In a large bowl, whisk the cooled melted butter, the soured milk, the sugar, and the egg until smooth.
4. Add the dry ingredients
Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper to the bowl. Whisk just until no dry streaks remain. A few small lumps are fine.
5. Fold in the cheese
Switch to a rubber spatula and fold in the cheddar until it's evenly scattered through the batter. Don't stir hard, or the waffles turn tough.
6. Cook the waffles
Pour a scant cup of batter onto the hot iron and close it. Cook until golden brown and crisp at the edges, about 5 minutes. Repeat with the rest of the batter.
7. Serve hot
Put a waffle on each plate and spoon warm chili over the top. Finish with more cheddar, a spoon of sour cream, and a scatter of green onions.
Variations
- Swap the cheddar for pepper jack if you want more heat.
- Add a drained can of corn to the batter for extra sweetness and crunch.
- Use leftover pulled pork or ground beef chili instead of a plain bean chili. Both hold up well on top of the waffle.
How to Store Cornbread Waffles With Chili
Refrigerator
Cool the waffles completely, then store them in an airtight container in the fridge for up to 3 days. Keep the chili in a separate container.
Freezer
Freeze cooled waffles flat on a sheet pan for an hour, then move them to a freezer bag for up to 2 months.
Reheating
Reheat waffles in a 350°F oven for 8 to 10 minutes, or in a toaster, so they crisp back up. A microwave makes them soft and floppy. Reheat chili on the stove until it's steaming hot all the way through.
Frequently Asked Questions
Q: Can I use a boxed cornbread mix instead of the dry ingredients?
Yes, and it's a fast shortcut. Use one box of cornbread mix in place of the flour, cornmeal, baking soda, baking powder, sugar, and salt, then keep the milk, vinegar, egg, butter, spices, and cheese as written. The texture comes out a little sweeter.
Q: Why did my waffles fall apart?
Usually the iron wasn't hot enough, or the waffle came out too early. Let the iron heat fully, grease it well, and wait until the steam slows before you open the lid. Resting the batter for 5 minutes also helps.
Q: Can I make the batter ahead of time?
Mix it up to a few hours ahead and keep it covered in the fridge. The baking soda starts working once it's wet, so the waffles will be a little less tall. Add the cheese right before cooking.
Q: How do I know the chili is hot enough to serve?
Heat it on the stove until it's steaming and bubbling at the edges, stirring so it doesn't scorch on the bottom. If you're using meat chili, check the center with a food thermometer and make sure it reaches 165°F.
Q: Do I have to use vinegar?
It's there to sour the milk into a quick buttermilk, which keeps the waffles tender. Lemon juice works in the same amount. If you already have real buttermilk, use 1 1/2 cups and skip the vinegar.
Cornbread Waffles With Chili – Savory Waffle Dinner
Savory cornbread waffles with cheddar and warm spices, topped with chili, sour cream, and green onions. A fast, fun dinner the whole family eats.
Ingredients
Instructions
- 1Heat and grease the iron — Set your waffle iron to medium and brush it with melted butter or spray it with nonstick spray. Close it and let it come up to heat.
- 2Sour the milk — Whisk the milk and vinegar together in a small bowl or cup. Leave it for 5 minutes. It will look slightly thickened and a little curdled, and that's what you want.
- 3Mix the wet ingredients — In a large bowl, whisk the cooled melted butter, the soured milk, the sugar, and the egg until smooth.
- 4Add the dry ingredients — Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper to the bowl. Whisk just until no dry streaks remain. A few small lumps are fine.
- 5Fold in the cheese — Switch to a rubber spatula and fold in the cheddar until it's evenly scattered through the batter. Don't stir hard, or the waffles turn tough.
- 6Cook the waffles — Pour a scant cup of batter onto the hot iron and close it. Cook until golden brown and crisp at the edges, about 5 minutes. Repeat with the rest of the batter.
- 7Serve hot — Put a waffle on each plate and spoon warm chili over the top. Finish with more cheddar, a spoon of sour cream, and a scatter of green onions.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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