Cornbread Waffles with Chili – 15 Minute Dinner Idea
on Oct 28, 2024
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These cornbread waffles with chili make the perfect 15-minute dinner idea for busy weeknights! The sweet, fluffy cornbread pairs wonderfully with the savory chili and can be dressed up with a variety of toppings.
Why You’ll Love This Recipe
- You can top your waffles with a wide variety of ingredients!
- This recipe is a hit with kids and adults alike.
- You can throw this meal together in less than 30 minutes.
Table of Contents
Recipe Ingredients
- Cornbread Mix—We use Jiffy cornbread mix, but any brand will work.
- Egg—Helps the cornbread rise.
- Butter—Melted
- Milk—To bind the cornbread batter together.
- Chili—Grab your favorite kind of store bought chili!
- Toppings—Load up your waffles with toppings like lettuce, cheese, salsa, and jalapenos.
See the recipe card for full information on ingredients and quantities.
How to Make Cornbread Waffles
Step #1. Add cornbread mix, egg, melted butter and milk.
Step #2. Whisk until homogenous.
Step #3. Cook the batter in a waffle iron.
Step #4. Heat the chili in a microwave safe bowl and then top your waffles with the chili and any other toppings you would like.
Recipe FAQs
It is really up to you! We typically use Jiffy cornbread mix since it is inexpensive and quick, but homemade cornbread works just as well. Just make sure you have enough batter to make enough waffles for everyone.
Cornbread batter is a little wetter than traditional waffle batter, so there is more moisture that can cause the waffles to stick. If you are having trouble removing your waffles from the iron then you can coat the iron in nonstick cooking spray or cook your waffles for an extra 30 seconds to help cook off some of that extra moisture.
Of course! You can freeze cornbread waffles just like you would traditional waffles. I like to let them cool on the counter so they don’t stick together as bad. Once your waffles have cooled, throw them in a large Ziploc bag or airtight container and freeze them for up to 3 months. You can reheat your waffles in the microwave for 45-60 seconds, flipping them halfway through.
How to Serve and Store Cornbread Waffles and Chili
One of my favorite things about these cornbread waffles is how easy they are to customize! You can dress them up with anything from lettuce and cheese to hot sauce and jalapenos. You can add as many or as few toppings as you would like to this dish.
Storing your leftovers could not be easier. Simply throw the waffles in one container and the chili in another. Make sure they are airtight and store them in the fridge for up to 5 days. I like to reheat my waffles and chili separately. You can heat up 2 waffles for about 30 seconds and a cup of chili for 60 seconds, stirring halfway through. Once your leftovers are reheated you can add additional toppings.
Expert Tips
- If you have some extra time on your hands then you can make your own cornbread batter. This is a fun and easy way to elevate your cornbread waffles.
- Have a homemade chili recipe that you really like? Feel free to use it instead of canned chili.
- We usually use a mini waffle iron, but the size of your waffle iron doesn’t matter. It will only affect how many waffles you end up with.
- We like to set out a large variety of toppings so that everyone in the family can customize their own cornbread waffles.
Check out these Taco Topped Cornbread Waffles and Cornbread Waffles with Pulled Pork, Beans, and Slaw for recipe inspiration!
More 15 Minute Recipes To Consider
Appetizer Recipes
Fresh Cranberry Salsa Recipe | Sweet & Spicy Holiday Dish
Beef Recipes
Easy Ground Beef Tostada Recipe
Chicken Recipes
Shredded Chicken Tacos
From Scratch Recipes
Arugula Salad
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Cornbread Waffles with Chili
Ingredients
For the Cornbread Waffle
- 1 box Jiffy cornbread mix
- 1 egg
- 2 Tablespoons melted butter
- 3/4 cups milk
For the Topping
- 1 can of your favorite store-bought chili or a few cups of homemade
- shredded lettuce
- grated cheese
- sour cream
- diced tomatoes
- salsa
- hot sauce
- pickled jalapeños
Instructions
- For the waffles, mix together the cornbread mix, egg, butter, and milk in a small bowl. Cook the cornbread in a waffle iron according to manufacturer’s directions until golden brown.
- Heat the chili and prepare the toppings.
- When the cornbread waffles are cooked, top them with warm chili and toppings and enjoy.
- Easy!!!
Notes
- I had to buy canned chili and boxed cornbread mix just for this. We loved the meal and so I made a big batch of chili and put it in the freezer in 2-cup portions and I have also used my favorite homemade cornbread recipe and just added a bit more milk so that it was a little thinner than usual for the waffles. The store-bought stuff is super easy but if you have the time, the homemade stuff is probably a little better for you.
- The Best Cornbread Recipe we love this one. Feel free to try to cut it in half.
- Instant Pot Vegetarian Chili or Healthy Lentil Chili are favorites over the cornbread waffles. I’ll make them and save a portion for this meal later in the week. Cook once, eat twice!
This was a winner! My 16 year old daughter made it on her own (inlcuding homemade chile and your homemade cornbread) and declared it’s going into our rotation. Thanks for the great recipes!
Now that’s what I love to hear! Congrats on an easy dinner well done!
You Would consider this clean eating?
Nope, not at all how it is. BUT it’s really easy to make it clean. I use this cornbread recipe: https://www.blessthismessplease.com/2014/02/whole-grain-cornbread.html
and I’ll put leftover homemade chili on top or I’ll make a quick chili with some ground meat sauteed with onions and bell peppers and then cooked with a can of beans and a can of diced tomatoes until slightly thickened. Season with cumin, chili powder, and salt. The idea is great, but the recipe how it is, is just quick and easy. It takes me maybe 15 minutes more to clean it up though and it’s always worth the effort! I hope you try it!
You can also make stuffing (homemade or Pepperidge Farm) and bake it in a waffle iron. Top with slicked chicken or turkey and gravy.
OOPS! That’s SLICED, not slicked, chicken or turkey.
What?! I’ve never thought of that buy my family would LOVE it! Thanks for the idea!
Oh I forgot….using your BEST cornbread (regardless mix or homemade)… with anything Tex-Mex profile of flavors, I add 2-3 thinly sliced scallion and a clove of garlic. If i can find organic corn oil (instead of canola [which i don’t use because it’s controversial], i use that to oil the waffle iron. So it’ll be chili over scallion corn waffles for us!
Melissa…..Thanks for inspiring my dinner plan tonight! Last night I made a batch of cornbread waffles to make strawberry “shortcakes” (except obviously become “corn cakes”) after a 16 lb strawberry picking session. Dorie Greenspan has an awesome Corn meal waffle recipe in her waffle cookbook (but reduce buttermilk a bit…). So it’s chili waffles tonight! Or perhaps I should wait a day before eating another carb loaded dinner (ha ha). Or add another run…..(wink)
I am tweeting this recipe because it’s so fun and different. I didn’t have anyone to tag though. If you have a twitter account, I am sorry.
Thanks girl! Oh twitter… I’m at @blessmessblog I need to get better about using it 🙂 Thanks again!