By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
392 cal · 30 min
Chili and Cornbread Waffle Stacks
Recipe GLPR60893164e4edd3
Golden-crispy cornbread waffles stacked high and topped with warm chili and a sunny-side up fried egg. This savory-meets-breakfast dish combines Southern comfort food flavors in one hearty, satisfying stack. Perfect for brunch or a leisurely breakfast.
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Ingredients
1 cup cornmeal
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
1 egg, beaten
¾ cup buttermilk
1 tablespoon oil
4 eggs
2–3 cups prepared chili
Directions
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt until evenly combined.
In another bowl, combine the beaten egg, buttermilk, and oil. Add the wet ingredients to the dry ingredients and whisk gently until just combined—do not overmix. If the batter feels too thick, stir in an extra tablespoon or two of buttermilk.
Preheat your waffle iron according to manufacturer instructions. Once hot, lightly oil or coat the griddles and pour about ½ cup batter onto the center of each waffle mold.
Close the waffle iron and cook until the exterior is golden brown and lightly crisp, 4–5 minutes per batch. Transfer finished waffles to a warm oven (200°F) to keep warm while you cook the remaining waffles.
While the waffles are cooking, place the chili in a saucepan over medium heat and warm through, stirring occasionally.
Heat a non-stick skillet or frying pan over medium heat. Crack 1–2 eggs into the pan, keeping them separate. Cook for 3–4 minutes until the egg whites are set and opaque, with the yolks still runny. Do not flip unless you prefer fully cooked yolks; if flipping, be gentle to avoid breaking the yolk.
Remove the waffles from the oven. Stack one or two warm waffles on each serving plate, top with a generous scoop of warm chili, and crown with a fried egg. Serve immediately.
Comments
This recipe hits solid ground on availability and cost: all ingredients are standard pantry staples at any Charlotte grocer, and chili as a base is affordable whether homemade or canned. The stated 30 minutes is honest if you're using canned chili and assumes the waffles cook in parallel, though a beginner might underestimate cornbread batter prep. The real strength is household fit—waffles are forgiving, require minimal active attention once batter goes in, and let you serve a complete protein-and-starch meal four ways. Leftovers are the one honest weakness: cornbread waffles go soft and gummy by day two, and reheating won't restore them, so this is a same-night dish that doesn't earn another meal.
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