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Cornbread Chili Waffles

cornbread chili waffles Entree
Cornbread Chili Waffles
  • Prep 10 min
  • Total 25 min
  • Servings 4

Easy cornbread mix is turned into waffles and topped with canned chili for a fun and hearty dinner. MORE+ LESS-

Cheeky Kitchen
September 6, 2017


pouch (6.5 oz) Betty Crocker™ Homestyle Stuffing Cornbread
tablespoons flour
tablespoons butter, melted
cup milk
cans (18.5 oz) of Progresso™ Heart Healthy Soup Southwest Style Black Bean and Vegetable (or substitute with 2 pouches of Progresso™ Smokehouse pork & beef chili with beans)

Toppings for serving

cup cheddar cheese
tomato, diced
cup scallions, diced
cup sour cream


Hide Images
  • 1
    Spray waffle iron with nonstick cooking spray, then pre-heat it. In a small bowl, whisk together cornbread mix, egg, flour, butter, and milk. Cook batter on hot waffle iron until golden brown. Keep waffles warm until serving.
  • 2
    Meanwhile, heat Progresso chili over medium heat. Top waffles with hot chili, cheese, diced tomato, scallions, and sour cream. Enjoy!

Expert Tips

  • The amount of milk needed in this recipe may vary, especially if cooking your waffles in a Belgian waffle maker. Belgian waffle makers will work well with this recipe, but thinner waffle irons may need the batter to be thinned out slightly with additional milk. Try cooking a small amount of batter before making your cornbread waffles to get the texture perfect for your machine!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. Crazy easy. 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. 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.

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