Cornmeal Belgian Waffles Chili Food

CHEDDAR CORNBREAD WAFFLES FROM SCRATCH

Steps:

• Whisk together the dry ingredients.
• In a smaller bowl, whisk together the buttermilk and eggs.
• Add the wet ingredients to the dry, folding together until just combined. Don't over mix -the batter should be shaggy, vs smooth.
• Add in the melted butter, and cheese, folding together gently. Again - don't over mix!!
• Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!)
• Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
• Cook until browned and crispy.
• Top with hot chili, sour cream, extra cheese and a little cilantro.
• Devour!

CORNBREAD WAFFLES WITH CHILI

Steps:

• Whisk the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add the milk, egg, and melted butter. Whisk until just mixed together.
• Heat your waffle maker. I set mine to a 3½ out of 5.
• Spray your waffle maker with some baking spray.
• Pour enough batter to almost fill the mold (about ⅓ to ½ cup depending on the size of your waffle maker); it will puff up and spread as it's baking.
• Cook according to directions for waffle maker; I have to wait until the light goes from red to green on mine. These do brown quicker than regular waffles so keep an eye on them. Repeat with remaining batter; makes approximately 7 standard waffles. Keep on a plate with a towel covering the waffles to keep them warm.
• Serve with heated chili, sour cream, cheese, etc.

CORNMEAL WAFFLES WITH SPICY CHILI

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
• Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.
• Spicy Chili:
• In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
• Stir in beans, tomato sauce, corn, diced tomatoes and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

CORNMEAL BELGIAN WAFFLES & CHILI

Steps:

• 1. mix cornmeal, salt, whole wheat flour & baking powder together. (I used 7 grain ww flour)
• 2. Add milk and oil. Stir gently... till blended. If to thick add a little more milk, you will not want the batter to thick!
• 3. Heat waffle iron. Brush a little oil on to the iron ...top and bottom. Measure all the batter. Use only 1/4 of the batter per waffle. This will make 4 waffles. Pour measured batter onto the heated iron, close the lid. Watch for the steam to stop. It should be done. Open and use a fork to remove waffle. Repeat for more waffles. Put on a rack till other waffles are done.
• 4. Have you chili heated and ready to put on top of the waffle. You can add a fried egg on top...your choice! Serve and enjoy. *** NOTE: A regular size waffle iron can be used also. most make 4 waffles at a time. Then use 2 for each serving.....9/10/14.....Nancy
• 5. Ready to serve.......

CORNMEAL BELGIAN WAFFLES

Steps:

• In medium bowl, stir Bisquick mix, cornmeal, milk, oil, vanilla and whole egg with fork or whisk until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter.
• Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 4 to 5 minutes or until steaming stops and waffles are golden brown.
• Meanwhile, in 1-quart saucepan, heat syrup, walnuts and butter to simmering over medium heat. Serve waffles with walnut syrup.