Despite the fact that yesterday was 102 degrees in St. Louis, I am SOO ready for fall! I’ve got my fall wreath hung, a little Halloween/fall center piece on my table and although I’m tempted to swap out my summer clothes for my winter ones, stepping outside yesterday made me re-think that idea. How unfortunate. I’m ready for cooler weather, colored leaves, boots, and warm comfort food!The other night I was really craving some chili, but I didn’t want it over a baked potato (which is a go-to meal when I’m too lazy to make dinner). I made this tasty cornbread waffle instead, threw some chili on it, and laughed at how easily impressed and excited Jeff was about this meal! It was super yummy and put a fun twist on an easy weeknight meal. The cornbread waffles is SO yummy! You could also serve it with butter and honey or jam and it’s delicious!
Cornbread Waffles with Chili
- 1 3/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1 Tbsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 2 cups milk
- 3 Tbsp vegetable oil
- 2 large eggs
- 4 cups chili with beans ( your favorite chili )
- shredded cheese , to taste
- sour cream , to taste
- cilantro , to taste
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. Pour batter onto hot waffle iron and bake in batches.
Spoon chili over waffles. Garnish with cheese, sour cream, and cilantro.
Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.
In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/cornmeal-waffles-with-spicy-chili-recipe.html?oc=linkback
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