Serves 4
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
