We always have chili on Halloween but this year I decided to kick it up a notch by serving the chili on cornbread waffles. This waffle recipe is from the Food Network and is a straight up for breakfast recipe with alterations for all kinds of waffles. The alteration I made for cornbread was slight so I’ll give you the basic recipe and the 1 tiny change for cornbread. I’m sure I’ll get around to trying the basic recipe for breakfast one morning and will add a picture when I do. The chili I made is called Family Favorite Chili and it really is a fam fav! These were delicious, just make sure you let the waffles cook until really crispy.
2 cups flour (for cornbread waffles, replace 1 cup of flour with 1 cup of cornmeal)
1/4 cup powdered sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups milk
1 1/2 sticks cooled melted butter
1 Whisk flour, powdered sugar, baking powder, salt and baking soda together in a large bowl.
2 In a separate bowl, whisk together milk, butter and eggs until combined then pour into flour mixture and stir just until combined.
3 Preheat waffle iron and lightly grease. Fill with batter according to waffle iron specifications and cook until waffles are golden and crisp.
Yield: 8 – 12 waffles
Here’s a picture of the basic waffle recipe which I made for breakfast the other day; it is now my new favorite waffle recipe, crispy on the outside, light and airy on the inside