Cornbread Waffles with Chili – 15 Minute Dinner Idea

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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. 

round white plate with cornbread waffles and chili.


 

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.
round white plate with cornbread waffles and chili.

Recipe Ingredients

portion bowls each with raw ingredients to make cornbread waffles with chili recipe.
  • 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

clear mixing bowl in the process of making cornbread waffles with chili.
clear mixing bowl in the process of making cornbread waffles with chili.

Step #1. Add cornbread mix, egg, melted butter and milk.

Step #2. Whisk until homogenous. 

pile of cornbread waffles with chili.
round white plate with cornbread waffles and chili.

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

Should I use boxed or homemade cornbread?

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.

Why are my waffles sticking to the waffle iron?

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.

Can I freeze these waffles?

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

round white plate with cornbread waffles and chili.
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Cornbread Waffles with Chili

This easy Cornbread Waffles with Chili recipe takes 15 minutes to get on the table! The whole family will love adding their own toppings to this breakfast for dinner meal!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4 waffles

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
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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

  1. 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.
  2. The Best Cornbread Recipe we love this one. Feel free to try to cut it in half.
  3. 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!

Nutrition

Serving: 1 of 4 waffles covered in chili and toppings, Calories: 623kcal, Carbohydrates: 62g, Protein: 21g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 1323mg, Potassium: 741mg, Fiber: 10g, Sugar: 18g, Vitamin A: 1348IU, Vitamin C: 9mg, Calcium: 387mg, Iron: 6mg
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26 Comments

  1. Kim says:

    Looks great! My family and I can eat chili year round! Love it and don’t care how hot it may be outside. Of course we also eat icecream i the winter!

  2. Angelique says:

    Yum!!! I can only imagine that my hubby (and brothers) would want me to top this off with a fried egg. The breakfast of champions.

    1. Melissa says:

      Best idea ever!!! Now I want to try it ๐Ÿ™‚ Breakfast for dinner?!

  3. Molly says:

    I’ve made brownies and cookies in a waffle iron, but cornbread never came to mind. That’s kind of brilliant and I’ll be trying it out next time I make some!

  4. Jill Hammond says:

    what brand is your waffle maker?

    1. Melissa says:

      It’s a Black and Decker “Sweet Hearts” machine. The best $3 I ever spent at a thrift store 9 long years ago ๐Ÿ™‚

  5. Teresa Newsome says:

    Delish!

  6. Rachel says:

    Sooo good! Everyone loved it!

  7. Ruth says:

    Looks so yummy, I’ve got to try this one night. I know it will be a hit for my family!

  8. Anne Lucy says:

    We’ve put chili over cornbread. That is not much different. I see it as a cold weather meal though. During our 3 months of summer/warm weather I never make chili.

    1. Melissa says:

      I loved how much this ate more like tacos than chili… totally a warm weather food with all the toppings included. I think you should give it a try and see ๐Ÿ™‚

    2. Anne Lucy says:

      I’d have to see if I have any containers of chili left in the freezer.

    3. shawna allen says:

      I agree with this being more of a cold weather food. I’m a Pacific North Westerner, so chili is good for all but 1 month out of the year.

  9. Lindsay says:

    Um? ……This is awesome. ๐Ÿ™‚

  10. Meagan @ A Zesty Bite says:

    I love this recipe. Such a fun way to eat cornbread with chili.