Cornbread Waffles with Chili and Fixins'

Cornbread waffles with Chili and Fixins' is one of our favorite weeknight meals. Easy to make and the two flavors were meant to go together!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 221kcal

2 (30 ounce) cans chili (or make your favorite homemade)
2 (7 ounce) packets Martha White Mexican Style Cornbread Mix (or your favorite brand)
1 ⅓ cups milk
2 large eggs
suggested toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese

Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.)
Also at this point you will want to start heating up your chili. Pour 2 (30 ounce) cans chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through.
In a medium bowl, combine 2 (7 ounce) packets Martha White Mexican Style Cornbread Mix with 1 1/3 cups milk and 2 large eggs. Stir well until combined.
Once your waffle iron is heated, spray with nonstick spray.
Pour one cup of cornbread mix onto waffle iron. Close the lid.
Depending on your type of waffle iron, the light will come on or it will beep when ready. Cook it as light or as dark and crispy as you prefer.
Once they are all cooked up, it’s time for toppings!
Top waffles with heated chili, along with suggested toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese (as desired)

Lots of ways to change this up! Use any of your favorite cornbread mixes.
You could also use a beef taco filling instead of chili!
Or make it like a breakfast waffle. Use the Sweet Yellow Cornbread mix and add cooked bacon or cooked and crumbled sausage. And then serve with warm maple syrup!