Sometimes on the Food Network when they talk about the famous Roscoe's Chicken 'n' Waffles, I get jealous because I can never have that since I don't eat chicken. Savory waffles? How very bizarre. But it's OK now, because I found a Paula Deen recipe for cornmeal waffles topped with chili. She makes a meaty chili (recipe here), but I used the bean chili I've made for another recipe (here) and it worked just fine. The waffles are tasty and are like fluffy cornbread. They would probably be good as a breakfast with some blueberry syrup...yum!!! Anyway this recipe was yummy and we would probably make it again.
Cornmeal Waffles with Spicy Chili
1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 large eggs
Spicy chili (recipe of your choice)
Shredded Cheddar, for garnish
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
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.
Yield: 4-5 servings