Cornbread waffles make a great base for chili and all the fixin's.
Ever find one of those recipes where you go … duh! How did I never think of that before? Brilliant, simple, some flavor combo everyone will love. Every now and then, those recipes hit your radar. And you’re awful crazy glad for them. They make you feel like you’ve found a secret. They’re recipes so clever, you wanna call someone stat and have ‘em over for dinner.
This is one of those recipes.
So fun to make, so fun to eat, I guarantee that you’ll wanna make it for dinner tonight by the time you finish reading this.
I always love when recipes start with ingredients you already have. Cornbread mix, egg, can o’ chili, tomatoes, scallions, cheese. There’s nothing weird in this meal.
This recipe also preps and cooks so fast, there was no time to take a million pictures. Because there’s basically two steps.
1) Make the waffles.
2) Top the waffles.
And please, for the love of all that is holy: Do not top your waffles with cheese as they cook. (See how I did that in the photo?) You will be death-scraping your waffle iron for a week. Just make a waffle and add cheese later. You can wait the two minutes. Don’t get all impatient like I did!
Then, top. Progresso chili straight out of the can could not be easier or more delicious. Heat, scoop, yum.
Making this recipe tonight? Take a picture, post it on Facebook, and tag Tablespoon! Cornbread waffles look good on you, baby.
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!