C is for Chili & Cornbread Waffles

C is for Chili & Cornbread Waffles

Chilly rainy days call for chili and cornbread! Just as grilled cheese is served with tomato soup (you’re seriously missing out if you have not tried this heavenly combination), chili and cornbread is a comfort food staple. This dish popped into my head immediately for this week’s letter, but how to elevate this simple meal? Insert waffle iron here. By using the waffle iron to cook the corn bread you leave behind the crumbly little squares of your childhood and are introduced to cornbread 2.0. These triangles are handheld with square pockets which maximizes their dipping/scooping properties. High five to my seven year-old self, we did it!

Let us not forget the pairing to our cornbread waffles, the chili. I went with a veggie and turkey chili which is quite versatile and easy to make substitutions with what is in season or your pantry. The chili powder and cayenne pepper add a kick so if you are planning to double this recipe and serve it to some kiddos, I suggest reducing the amount of these spices. The chili makes about three generous servings and I was able to make three waffles as well so I froze portions of the chili and waffles for no-fuss dinners in the future. The leftover waffles can be topped with pulled pork (another item currently in my freezer), sloppy joes or any of your favorite cornbread accompaniments, get creative! Happy Sunday readers!


  • ½ tablespoon olive oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • ½ lb ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • ½ cup water
  • 15 ounce can of black beans, drained and rinsed
  • 14 ounces canned diced tomatoes
  • 8.75 ounce canned corn, drained
  • chives & shredded cheddar cheese for topping
  • salt and pepper to taste


  • Heat the olive oil over medium heat in a small stock pot or high-ridged saucepan and cook the diced onions until translucent, about 3 minutes.
  • Add the minced garlic and ground turkey and cook until the turkey is browned and no longer pink, between 2-3 minutes.
  • Stir in the tomato paste, chili powder, cumin, and cayenne pepper.
  • Add the diced tomatoes with juices, drained corn, drained black beans and water. Salt and pepper to taste and bring to a boil.
  • Reduce heat to low and simmer with the lid on for 20 minutes or until the chili has slightly thickened.
  • Top with diced chives and shredded cheddar cheese.


Cornbread Waffles (Recipe from back of Albers Cornmeal Box)

  • 1 cup of cornmeal
  • 1 cup of all-purpose flour
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 1 large egg


  • Preheat your waffle iron.
  • Whisk the dry ingredients together in a large mixing bowl.
  • In a separate medium mixing bowl, whisk together the wet ingredients until well combined.
  • Add the wet mixture to the dry mixture and stir until well combined.
  • Spray the waffle iron with baking spray.
  • Add 1 cup of the batter to the waffle iron and cook according to your waffle iron instructions.
    • Most waffle irons have a light that comes on when the waffle is fully cooked but if not just keep a watchful eye so as to not burn your cornbread.
  • Repeat steps until all of the batter has been cooked.
  • Freezing/Reheating Waffles: Completely cool waffles on wire rack. Place cooled waffles between layers of parchment paper, put in a large freezer Ziploc bag (removing as much air as possible before sealing), and place in the freezer. To reheat, place in the oven or toaster oven at 350F for 10 minutes.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s