Chive cornbread waffles

Spice up chili night with this family-friendly side dish

I grew up eating – and loving – cornbread so it was a little disappointing to discover a while back that my husband and kids didn’t really enjoy it. It took a while to figure it out, but when I noticed they only cut pieces from the outer edges of the pan, I realized it was the crispy bits that they really enjoyed. The solution? Pour that cornbread batter into a waffle maker. The result: super easy and fast cornbread waffles that offer the perfect amount of those coveted crispy edges. If your family likes things spicy, you can add up to 2 tablespoons of drained, finely chopped pickled jalapenos to the batter. If you’re wondering about chili recipes, here are two of my favourite: a quick vegetarian version and a yummy Texas-style chili.

cornbread waffles with chives

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tsp each baking powder and baking soda
  • 1/2 tsp salt
  • 1/4 cup finely minced chives or green onion tops
  • 1 cup buttermilk (or 1 cup regular milk combined with 1 tbsp white vinegar)
  • 4 tbsp butter, melted
  • 1 egg, beaten
  • 1 tbsp honey

cornbread waffle with chives

Directions

  • Combine flour, cornmeal, baking powder, baking soda, salt and chives in a mixing bowl
  • In a large glass measure or a second medium-sized bowl, combine buttermilk, butter and egg until combined. Pour into dry ingredients then drizzle honey over top; stir to combine.
  • Let batter rest for 10 minutes while waffle iron heats up to medium-hot (not the highest temperature). At the same time, preheat oven to 225F and place a wire cooling rack over a baking tray; set aside.
  • Brush hot waffle iron with canola oil or spray with cooking spray. Use a ladle to pour waffle batter into compartments (mine takes 1/4 cup batter per waffle) Cook about 4 minutes, until lightly browned. Use a silicone spatula to gently ease them out of the waffle iron and place on the wire cooling rack. Transfer rack and baking tray to warmed oven.
  • Once cooled, leftover waffles can be wrapped and stored in the fridge for 3 days or the freezer for 3 months. Reheat them in the toaster or oven.

Makes 8 – 10 waffles, depending upon the size of your waffle iron.

cornbread waffles with chives

 

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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8 Responses to Chive cornbread waffles

  1. The Hook says:

    This is the perfect dish to melt my already-frozen Canadian heart.
    Thanks, Paula!

  2. Megala says:

    Love these beautiful waffles !

  3. These are looking amazing…Loved it !!

  4. mistimaan says:

    Looks too yum and tasty 🙂

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