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Cornbread Waffles & Chili — Dinner In A “Jiffy!”

Cornbread Waffles

It seems to me that autumn is one of the busiest times of the year for a lot of people. Even if you or your kids aren’t going back to school, there seems to be an increase in workload and productivity for everyone once the weather starts getting colder. And while the hustle and bustle of fall can be great, it can often make it difficult to get dinner on the table. Quick, easy, and hearty meals are most welcome on busy fall weeknights, and that’s exactly what this meal is all about.

This “recipe” for Cornbread Waffles and Chili is dead simple, but it’s warm and comforting for chilly evenings, and it’s something that the whole family is sure to enjoy!

First, start by preparing your favorite cornbread batter. I used the stuff from the box, but if you’ve got a favorite recipe, feel free to use it. You could also whip up a batch of my Gluten-free Cornbread batter! (Note: I used the muffin recipe on the box, neglecting to see that there was a slightly different recipe for waffles on there as well. They still turned out great though, so there’s probably a lot of leeway for recipes in the waffle maker!)

Cornbread Waffles

Spoon the batter into a greased and preheated waffle maker, and cook until golden brown.

Cornbread Waffles

Next, top your cornbread waffle with a heaping ladle of your chili of choice (I used a can of chili I already had in the pantry.) Don’t forget to top it all off with your favorite chili toppings! We like cheese, sour cream, tomatoes, lettuce, and crushed tortilla chips for a little bit of extra crunch. Pretty much anything goes as far as chili toppings go, so get creative!

Cornbread Waffles

And that’s all there is to it! You can have a warm and tasty dinner on the table in just about 10 minutes.

Cornbread Waffles

Next time you have one of those crazy-busy autumn evenings, you’ll be thankful you had this recipe handy! :-)

Cornbread Waffles

What is your favorite “dinner in a jiffy?”

A plate with a waffle on it.

Cornbread Waffles & Chili

Jill Nystul
Cornbread Waffles It seems to me that autumn is one of the busiest times of the year for a lot of people. Even if you or your kids aren’t going back to school, there seems to be an increase in workload and productivity for everyone once the weather starts getting colder. And while the hustle and bustle of fall can be great, it can often make it difficult to get dinner on the table. Quick, easy, and hearty meals are most welcome on busy fall weeknights, and that’s exactly what this meal is all about.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 1
Calories 25 kcal

Ingredients
  

  • cornbread mix
  • chili
  • cheese sour cream lettuce, tomatoes, corn chips, etc

Instructions
 

  • Start by preparing your favorite cornbread batter.
  • Spoon the batter into a greased and preheated waffle maker, and cook until golden brown.
  • Top your cornbread waffle with a heaping ladle of your chili of choice.
  • Top with your favorite chili toppings!

Nutrition

Calories: 25kcalCarbohydrates: 4gCholesterol: 1mgSodium: 15mgPotassium: 144mgSugar: 2gVitamin A: 430IUVitamin C: 64.7mgIron: 0.5mg

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Food & Recipes

  • We had this for our Halloween Dinner last night. This was a Fun Meal and was so- so GOOD ! This was easy and the cornbread was delicious. We were surprised the cornbread was slightly sweet and the texture light and fluffy. Thanks for a Fun Recipe!!

  • On the Dr. Oz Show recently they had a show on gluten intolerance. They had a researcher/doctor that pointed out something that I had not heard before. Corn is molecularly so similar to Gluten that some bodies treat it as if it is gluten. So you might want to keep that in mind if you have been having gluten problems and have all the gluten out of the picture. Be Safe and Be Happy!

  • Jillie,
    You always come up with the most interesting and fun exciting, stimulating ideas!!! What a great fall dinner, my kids will love it! thank you thank you thank you…

  • Cornbread and chili are a go to combination in my book – have had those two together all my life. Not a fan of mix cornbread or canned chili so I will make mine from scratch but what a great and fun idea. We have a potluck this weekend and I think I know what I will be making.

  • This sounds great. I bet it would work topped with beans & weanies, and chopped onion too.
    My favorite quick meal I call “Emergency Ziti” While 1 lb pencil points (AKA penne pasta) cooks, heat one 1 qt jar/can of spaghetti sauce (I use home canned) and simmer sauce until pasta is done. In between the cooking & heating, grab a very large bowl and mix together 1 lb each of riccotta cheese & shredded mozzarella. Drain hot pasta & fold into cheese mix until evenly dispersed. Pour sauce over pasta mix and fold in until pasta is evenly coated. Serve with a salad. Ready in under 20 minutes.

  • My mother-in-law used to make “Johnny Bread” for breakfast. It was cornbread served with butter and maple syrup. I can’t wait to make these for breakfast, too!
    And Trader Joe’s has the best cornbread mix I have ever used!

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  • Great idea. Unfortunately,due to a sensitivity to corn products the cornbread is out for me. Two of my quick easy meal ideas are canned potato soup just add the usual toppings after its heated. The other is a fast version of chili. You just has,a Hormel canned chili and add a can of diced tomatoes and heat it up. It’s so delicious and fast.

  • Sounds like something I might like to try!! Just a note — someone mentioned on another post about the number of pop-up or other ads on your blog. This doesn’t bother me when reading it on a full-size computer monitor, but on an iPhone screen, it is very difficult to read the content because the ads take up so much space at the top and bottom of the screen. Thought you might want to know!

  • That sounds interesting, I may have to try that this week since the temps are supposed to drop into the 50’s by Friday.

    My go to quick meal is shepherd’s pie. I know that doesn’t sound quick, but I used home canned beef, home canned mixed veggies, home canned potatoes that I mix into mashed potatoes and a couple packets of instant gravy. Warm it all up in the pan, top it with mashed potatoes and some cheese and bake it for a 10-15 minutes and dinner is done in less than 30 minutes!

  • Fall is my favorite time of year! The temperature drops, the beautiful color changes, and the delicious hearty foods. Nothing like walking into your house, or having a guest come in after being windblown to the lovely scent of chili, soup, stew, or baked goods. The delicious smell says welcome better than words alone can.

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