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Chili and Cheddar Cornbread Waffles

Explore the savory side of waffles
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Prep Time: 14 minutes
Cook Time: 24 minutes
Servings: 4


  • 1 15oz can, chili
  • 2 cups shredded cheddar cheese, divided
  • 1 8.5oz package, corn muffin mix
  • 3/4 cup buttermilk
  • 1 large egg
  • Unsalted butter, for greasing waffle iron
  • 1/2 cup sour cream
  • 3 scallions, sliced thin


  • Pour chili into small saucepan. Heat on low, stirring frequently until fully heated throughout. Keep chili warm until ready to use.
  • Whisk 1 cup cheddar, corn muffin mix, buttermilk, and egg together in a large bowl until smooth
  • Heat waffle iron until hot. Lightly coat the iron with butter, then, working in batches, add batter to waffle iron and cook until light golden-brown and fully cooked, about 4-6 minutes. Batter amount and cook time may vary; follow manufacturer instructions for best results. Repeat with remaining batter.
  • Top warm waffles with chili, remaining cheddar cheese, sour cream and scallions