Best Cornbread Waffles Recipes

CORNBREAD WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions and lightly grease.
• Mix corn muffin mix, milk, egg, and butter together in a bowl until smooth; fold in bacon, pepperjack cheese, Cheddar cheese, and green chile peppers.
• Spoon batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 5 to 10 minutes.

CHILI-TOPPED CORNBREAD WAFFLES

Steps:

• 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., Serve with chili and toppings of your choice.

CORNBREAD WAFFLES WITH CHILI RECIPE BY TASTY

Steps:

• Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
• In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
• Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
• Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
• Enjoy!

CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA

Steps:

• Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
• While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
• Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
• Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
• Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
• While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.

CORNBREAD-CHEDDAR WAFFLES WITH SCRAMBLED EGGS

Steps:

• Whisk the flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt and 1 cup of the grated cheese in a large mixing bowl. In a separate mixing bowl, whisk 2 eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.
• Preheat a waffle iron and coat with cooking spray. Pour some of the batter into the waffle iron and cook until golden brown, about 5 minutes. Transfer the waffles to a wire rack set on a baking sheet. Repeat with the remaining batter.
• Meanwhile, whisk the remaining 8 eggs with the scallion in a large bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the beaten eggs and gently stir with a rubber spatula until just set, about 5 minutes. Remove from the heat; cover to keep warm.
• Just before serving, preheat the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese melts, about 1 minute. Top the waffles with the scrambled eggs.

CINNAMON-CORNBREAD WAFFLES WITH APPLE-CINNAMON SYRUP

Steps:

• In medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on High 1 to 2 minutes or until warm; set aside.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In medium bowl, stir waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake 4 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES

Steps:

• In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
• To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
• Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

TEX MEX CHILI AND CORNBREAD WAFFLES

Steps:

• 1. CHILI: Slice grilled steak into thin bite size pieces; set aside. Saute onion, bell pepper and jalapeno in oil over medium heat until slightly tender; add steak and heat. Add remaining ingredients and heat through.
• 2. CORNBREAD WAFFLES: Stir together cornmeal, flour, salt, cayenne, & sugar. In another bowl mix egg, milk, butter and corn.
• 3. Add wet ingredients to dry and stir until moistened.
• 4. Bake in a preheated waffle iron until crisp and browned.
• 5. Serve with your favorite toppings.

JALAPENO CORNBREAD WAFFLES

Steps:

• In a large mixing bowl, blend together the cornmeal through buttermilk powder. In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks. Add the liquid ingredients to dry and combine thoroughly. Mix in additional water as needed to make a smooth batter. Stir in the corn, cheese and peppers. Beat the egg whites until stiff and fold into mixture.
• Preheat waffle iron as per manufacturers directions. Lightly coat with cooking spray. Spoon batter onto to hot waffle iron and bake until golden brown. Repeat for additional waffles.
• Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.

TRINA'S BEEF BRISKET CHILI WITH CORNBREAD WAFFLES

Steps:

• Heat olive oil in a heavy 6-quart pot over medium heat; cook and stir onion until soft and pale gold in color, about 15 minutes. Stir chili powder, cocoa, garlic, oregano, cumin, kosher salt, black pepper, and cayenne pepper into onion. Cook until fragrant, 1 to 2 minutes.
• Stir tomatoes and beer into the mixture until well-combined. Add ranch-style beans, beef brisket, and beef broth; bring to a boil. Reduce heat to low, cover, and simmer chili, stirring occasionally, until meat is very tender and flavors have blended, about 30 minutes. Season with liquid smoke flavoring, salt, and black pepper.
• Preheat a waffle iron on medium according to manufacturer's instructions.
• Whisk corn bread mix, egg, sour cream, and milk in a bowl to make a batter. Pour about 1/2 cup batter, or as needed, onto hot waffle iron, close lid, and bake waffle until golden brown, 2 to 3 minutes. Repeat with remaining batter. Serve chili over hot waffles.

CORNBREAD WAFFLES

Steps:

• Preheat waffle iron.
• Measure milk in large measuring cup, add vinegar and set aside to curdle.
• In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
• Make well in center and add milk mixture and oil.
• Mix until smooth.
• Cook waffles according to waffle iron directions!

CORNBREAD WAFFLES OR PANCAKES

Steps:

• Combine the dry ingredients and mix well.
• Mix the wets together.
• Combine the wet and dry.
• Mix lightly, but don't overwork it.
• Ladle on to your griddle and cook 'till golden brown --
• Extras freeze well and reheat in the toaster.

BEAN & BACON SOUP WITH CORNBREAD WAFFLES

Steps:

• 1. Cook ham bone in water overnight in a slow cooker.
• 2. In the morning remove bone with tongs, let cool.
• 3. Rinse beans and put in the slow cooker. ( I don't pre-soak mine, they cook all day so they turn out just fine)
• 4. Add ham stock. Stir with a whisk to make sure it breaks up. Add remaining seasonings. Cook on High for 6-8 hours.
• 5. About 1/2 hour before you want to serve it, fry bacon. Let drain on paper towel.
• 6. Saute onions in bacon drippings until done.
• 7. Add onions to soup.
• 8. Chop bacon in a food processor.
• 9. Add to soup.
• 10. In a mixing bowl pour cream of potato soup in. Take about 1 cup of broth from your soup. Mix with potato soup.
• 11. Pour into your soup.
• 12. Serve about a 1/2 hour from the time you put soup and bacon in.
• 13. In the meantime, make your batter for cornbread. Mix in a large bowl cornmeal, oil, milk, and then egg.
• 14. Mix well. It should look like pancake batter. If it's too thick add a bit more milk until it looks like a batter. If it's too thin add a bit more cornmeal.
• 15. Heat your waffle iron and cook just as you would waffles.
• 16. This is a nice way to get individual servings. Dish up soup. I top mine with French fried onions.

JALAPENO POPPER CORNBREAD WAFFLES

Steps:

• 1. Preheat waffle maker to medium heat. (Mine does not have adjustable heat)
• 2. Prepare cornbread to package instructions, adding chopped jalapenos and black pepper. Fold cream cheese and cheddar into the batter. I add sauteed onions.
• 3. Once warm, brush inside of the waffle maker with melted butter.
• 4. Pour in batter (your waffle iron should tell you how much, 3/4 cup?) and cook for 5 mins. or until the cornbread waffles are golden brown.
• 5. Drizzle with warm honey.
• 6. For a brunch item, top each waffle with an fried egg.

CHILI AND CORNBREAD WAFFLES RECIPE - (4.2/5)

Steps:

• For the Cornbread Waffles: Preheat oven to 200 degrees F. Place a wire cooling rack in a jellyroll pan and place in the oven. (This is to keep the waffles warm until all are finished). Preheat waffle maker to desired color/doneness of waffles. In a mixing bowl, whisk together the cornmeal, flour, baling powder, salt, and sugar. Add the egg, oil, and milk, whisking just enough to combine. Cook waffles to desired color per manufacturer's instructions. Transfer waffles to warm oven until all are finished. Top waffles with hot chili and shredded mild cheddar and any other desired toppings such as sour cream, shredded lettuce, diced tomato, taco sauce. Serve immediately.

CHEDDAR CORNBREAD WAFFLES - PLAIN CHICKEN

Steps:

• Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
• Spray waffle iron with cooking spray. Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.
• Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.

TACO CORNBREAD WAFFLES

Steps:

• Preheat a waffle iron.
• In a bowl, combine the buttermilk and butter, then stir in the eggs. In another large bowl, combine the flour, cornmeal, sugar, baking soda, taco seasoning and salt. Make a well in the center, then pour in the buttermilk mixture. Mix just until combined.
• Spray the waffle iron with nonstick cooking spray. Add some of the waffle batter to the iron and cook according the the manufacturer's instructions.
• Meanwhile, heat a large skillet over medium-high heat and cook the ground beef until browned and cooked through, breaking it up as it cooks, 5-7 minutes. Stir in the water and the taco seasoning and heat to boiling. Reduce the heat and continue to cook until thickened, 3 to 4 minutes. Stir in the green chiles.
• Serve the waffles topped with some of the taco meat, then top with your favorite taco toppings.