Savory Cornbread Waffle with Chili

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Recipe - Savory Cornbread Waffle with Chili

From The Hamilton Beach Test Kitchen

Added by Laurie


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda 
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
  • 3 tablespoons sugar
  • 1 tablespoon white vinegar
  • 2 large eggs, beaten
  • 1 1/2 cups shredded cheddar, divided
  • 1 small jalapeno, minced
  • Chili
  • Sour cream for garnish
  • Sliced jalapenos for garnish


  1. Heat waffle maker. 
  2. In a large bowl, combine flour, cornmeal, baking powder, baking soda, chili powder, salt, and black pepper.  
  3. In a medium bowl, whisk milk, vegetable oil, sugar, white vinegar, and eggs.  
  4. Gradually add milk mixture to flour mixture until just blended. Fold in 1 cup shredded cheddar cheese and chopped jalapenos. 
  5. Pour batter into waffle maker. For amounts of batter to use and cooking times, follow your waffle maker directions. Be sure to cook until steam stops escaping from waffle maker and waffles are golden brown. 
  6. To serve, top with chili, sour cream, remaining shredded cheddar, and sliced jalapenos. 

Serves: 6

Test Kitchen Tip: Cooking the vegetables on top or the rice is a quick and easy way to steam them.

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