Friday, November 7, 2014

Cornbread Waffles and Chili

The holidays are upon us, the leaves are falling from the trees, nights are longer, it's getting colder, and for our family all of those things mean that we eat more heartily.  Fewer summer fruits and salads,  more meat and potatoes, if you know what I mean.    We love soups and stews and yummy warm food this time of year, comfort food.  All that being said, I still don't have a ton of time to prepare dinner at night after a long day of school and work and taking my kids to all the many places they need to be.  We have started to compile a list of "go-to" meals that are both easy to make, fast to make, and the ingredients are things we keep on hand on a normal basis. 

Waffles seem to be the trend for the season and they are so fast to make.  This meal took about 15 minutes to prepare and it's one that the kids loved.  They have asked for it several times now.  It's basically our favorite go-to meal at the moment. 

Cornbread Waffles & Chili

1 can chili
cheese (optional)
sour cream (optional)
1 recipe cornbread 

1 c flour
1 c cornmeal
3 TBSP sugar (or 2 TBSP honey)
1 TBSP baking powder
1/2 tsp salt
2 beaten eggs
1 c milk
1/4 c vegetable oil

In a medium bowl stir together the flour, cornmeal, sugar, baking powder, and salt.  In another bowl combine the eggs, milk, and oil.  Add egg mixture all at once to the dry mixture.  Stir just till moistened.  Pour 1/2 c batter onto grids of preheated, lightly greased waffle iron.  Close lid, do not open till done.  (most waffle irons have an indicator light on the top, however if yours doesn't, these take about 1-2 minutes to cook.) When done, use a fork to lift the waffle off the iron.  Repeat with remaining batter.  Top corn bread with warm chili, cheese, and sour cream if desired.
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