Savory cornbread waffles smothered 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.