From pinchofyum.com

Chili and Cornbread Waffle Stacks

4 servings · 10 min prep · 20 min cook

Ingredients

For the cornbread waffles

• 3/4 cup buttermilk
• 1/3 cup whole wheat flour
• 1/3 cup all purpose flour
• 1/3 cup cornmeal
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon oil

For serving

• 2-3 cups leftover chili
• 4 eggs

Steps

1. Mix ⅓ cup each flours, ⅓ cup cornmeal, ¼ teaspoon baking soda, ¾ teaspoon baking powder, 2 tablespoons sugar and ¼ teaspoon salt in a mixing bowl. Add 1 egg, ¾ cup buttermilk, and 1 tablespoon oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.
2. Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.

   10 min

3. Warm up 2-3 cups chili on the stovetop. While chili is heating up, place a frying pan over medium heat. Crack 1-2 eggs at a time into the pan (depending on the size of your pan), keeping them separate. Allow to fry for 3-4 minutes or until the surface of the 1 egg whites are cooked through. The middle should still be runny. I didn't flip my eggs because they were cooked through already and I didn't want to break the yolks, but you could flip and cook on the other side if you're good at frying eggs.

   3-4 min

4. Stack waffles on a plate and top with a scoop of 1 scoop chili and 1 fried egg.

Nutrition

Per serving

kcal

498

protein

26.2 g

carbs

44.1 g

fat

24.3 g

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