Cornbread Waffle Chili Stacks Recipe

Savory cornbread waffles smothered with chili.

Cornbread waffles

What’s better than savory cornbread waffles ladled with chili?

Let me assure you all, chili has just met its soul mate: cornbread waffles!

Of course, we used Anne’s Ultimate Veggie Chili, which made it to the top 2 of the hundreds submitted for the Food Network’s Ultimate Recipe Showdown.

These waffles are seriously addictive – and will be one of my go-to dinners!

These savory waffles are heavenly with chili slathered on top. We tweaked a recipe in one of our favorite gluten-free cookbooks, Cooking for Isaiah by Silvana Nardone – this recipe makes one of those “perfect crumb” cornbreads. We added some tweaks, of course: minced peppers and grated cheese in the batter, plus a dash of cayenne pepper sauce and chipotle powder for smokiness.

The batter makes perfect savory waffles, too, with a few tricks: Make sure to spray your waffle iron with canola oil so that there is a nicely browned and crispy crust on your waffles. And keep your waffles cooking long enough to make them well done. We did a few waffles with soft texture, and it wasn’t as tasty when ladled with soft chili on top. You need that crunch to the dish.

We just set out a large stockpot of steaming chili and then bowls of toppings to spoon on top – a low-maintenance savory meal ready whenever you feel like eating.

Chili is the soul mate of cornbread waffles.

Chili is the soul mate of cornbread waffles.


Serves 6 to 8

1 cup milk of choice
1 tablespoon apple cider vinegar
1 large eggs
1/4 cup canola oil
1 teaspoon cayenne pepper sauce (we like Frank’s)
1 cup all purpose gluten free baking flour (we like Bob’s Red Mill)
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chipotle chile powder or smoked paprika
1 cup corn kernels
2 ounces sharp cheddar cheese, grated
1/2 cup minced peppers of choice (we used 1 jalapeno and a little red bell pepper)

Stir together milk, vinegar, eggs and oil. Whisk together in another bowl the cornmeal, flour, baking soda and powder, spices and salt. Stir dry mixture into wet mixture with a spoon until just combined. Stir in all remaining ingredients.

Heat a waffle iron to hottest setting. Spray lightly with canola oil. Ladle batter onto waffle iron and cook until very brown and crisp.

Ladle waffles with chili and toppings of choice.


— posted by Donna


  1. says

    WoW, whod have thought it would be this easy to live the Gluten Free Alternative lifestyle. I must thank you all for such a help. I have spent many years wrestling with such a debilitating afliction now I’m free thank you again….

  2. says

    One thing I find very noteworthy: We told NO ONE that the waffles were gluten-free. Not because we wanted to survey the results, we just genuinely forgot! And yet the approval was total and overwhelming. I’d call that a ringing endorsement!


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