Description
Savory gluten‑free cornbread‑style waffles served hot and topped with a hearty chili for a satisfying breakfast or brunch treat.
Ingredients
Scale
- 1 ½ cups (165 g) fine yellow cornmeal (gluten‑free certified)
- 1 cup (120 g) gluten‑free all‑purpose flour blend
- 1 tablespoon baking powder (gluten‑free)
- ½ teaspoon salt
- ¼ teaspoon smoked paprika (optional, for extra savory depth)
- 2 large eggs, lightly beaten
- 1 ¼ cups (300 ml) milk (or dairy‑free milk if desired)
- ¼ cup (60 ml) melted butter (or olive oil / dairy‑free butter substitute)
- 1 tablespoon honey or maple syrup (optional for slight sweetness balance)
- 2 cups cooked chili (meat or vegetarian) warmed
- ½ cup shredded cheddar (or vegan cheddar) for topping
- Optional garnishes: chopped green onions, sour cream or yogurt (or dairy‑free alternative), sliced jalapeños
Instructions
- Pre‑heat your waffle iron according to manufacturer instructions and lightly grease it.
- In a large bowl, whisk together the cornmeal, gluten‑free flour blend, baking powder, salt and smoked paprika.
- In another bowl, whisk the eggs, milk, melted butter and honey/maple syrup (if using) until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine—do not over‑mix.
- Pour appropriate amount of batter (per your waffle iron’s capacity) into the hot waffle iron and cook until waffles are crisp on the outside and set through, golden brown.
- While waffles are cooking (or once they’re done), warm the chili so it’s hot and ready.
- Serve each waffle hot, topped generously with warm chili, shredded cheddar (or vegan cheddar) and your choice of garnishes (green onions, sour cream/yogurt, jalapeños).
- Enjoy immediately — the contrast of crisp waffle and hearty chili is best served fresh.
Notes
- Ensure your cornmeal and flour blend are both certified gluten‑free to avoid cross‑contamination. Cornmeal by itself is naturally gluten‑free. :contentReference[oaicite:0]{index=0}
- You can prepare the waffle batter ahead and refrigerate for up to 30 minutes while you heat your waffle iron; this resting period helps texture. (Similar to GF cornbread waffle recipes) :contentReference[oaicite:1]{index=1}
- Leftover waffles freeze well: cool completely, freeze flat, then re‑toast or bake to re‑crisp before serving. Many users recommend this for gluten‑free waffles. :contentReference[oaicite:2]{index=2}
- For extra flavor, you can fold in chopped roasted corn kernels or diced green chiles into the waffle batter for a southwestern twist — like some savory cornbread waffle variants. :contentReference[oaicite:3]{index=3}
- If you prefer a vegetarian chili topping, use beans, lentils and vegetables instead of meat. The waffle base remains the same.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (active waffle cooking) plus topping assembly
- Category: Breakfast / Brunch / Savoury
- Method: Waffle Iron
- Cuisine: American Comfort / Fusion
Nutrition
- Serving Size: 1 waffle + chili topping
- Calories: approx. 400‑450 kcal
- Sugar: approx. 5‑10 g
- Sodium: approx. 350‑mg
- Fat: approx. 16‑g
- Saturated Fat: approx. 6‑g
- Unsaturated Fat: approx. 10‑g
- Trans Fat: 0 g
- Carbohydrates: approx. 50‑g
- Fiber: approx. 3‑g
- Protein: approx. 12‑g
- Cholesterol: approx. 70‑mg
Keywords: gluten free cornbread waffles, savory waffles, waffle and chili brunch, cornmeal waffles gluten free