The first picture is how my son made it - waffle on bottom, chili on top. The second picture is how I made it - chili in a bowl with waffle "chips" on the side.
Cornbread Waffles
1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 Tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
2 cups milk
3 Tablespoons vegetable oil
2 large eggs *1/2 cup unsweetened applesauce
5 cups (1 per serving) homemade chili**
1 1/4 cups yellow cornmeal
1 Tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
2 cups milk
3 Tablespoons vegetable oil
2 large eggs *1/2 cup unsweetened applesauce
5 cups (1 per serving) homemade chili**
Preheat waffle iron to medium heat.
In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
Add milk, oil, and applesauce and stir until incorporated, but don’t over-mix. Leave it a little lumpy.
Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
Serve with chili over top and garnish with shredded cheese, sour cream, avocado and chopped green onion.
*I substitute applesauce for the eggs because of Jack's egg allergy
**See my AWARD WINNING Runnin' Utes Tailgate Chili HERE
In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
Add milk, oil, and applesauce and stir until incorporated, but don’t over-mix. Leave it a little lumpy.
Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
Serve with chili over top and garnish with shredded cheese, sour cream, avocado and chopped green onion.
*I substitute applesauce for the eggs because of Jack's egg allergy
**See my AWARD WINNING Runnin' Utes Tailgate Chili HERE
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