How To make Cornmeal Waffles with Chili Topping
3/4 c Whole wheat flour
1/2 c Cornmeal
1 t Salt
2 t Baking powder
1 c Lowfat soy milk
1 T Oil
CHILI TOPPING:
x Vegetable cooking spray 1 lg Onion, chopped
1 Green pepper, chopped
1 T Chili powder
2 c Cooked pinto or kidney
Beans This chili topping is also good with the Spicy Corn Pancakes. The chili topping can be made in advance and reheated once the waffles are hot. Mix flour, cornmeal, salt, and baking powder. Add soy milk and oil and stir gently until well blended. Heat waffle iron, pour in the appropriate amount of batter for your specific model, and spread to the edges of the waffle iron. Close and cook until gently browned. Serve immediately. For Chili Topping: Spray nonstick skillet with vegetable cooking spray and saute onion and pepper over medium heat for 3-4 minutes or until translucent. Add chili powder and beans and cook 5 minutes over medium heat. Pour chili topping over cornmeal waffles. Total Calories Per Serving: 332 Fat: 6 grams This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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Cheddar Habanero Cornbread Waffles | El Yucateco Recipes | How to make Cornbread Waffles
In this video we will show you how to make Cheddar Habanero Cornbread Waffles for your next Brunch! These Brunch Waffles are absolutely delicious and go great with your favorite Chili or Pulled Pork! FULL RECIPE BELOW! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
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Cheddar Habanero Cornbread Waffles (enough for 4-6 servings)
• 1 ¾ cups Self-Rising Cornmeal Mix
• ½ cup Creamed Corn
• 1 cup Whole Milk
• 1 egg (beaten)
• 1 ¾ cups Sharp Cheddar (shredded)
• 3 tablespoons Butter (melted)
• 1 tablespoon El Yucateco Caribbean Habanero Hot Sauce
• ¼ cup Chili Peppers (roasted and diced)
The Recipe
1. Stir the El Yucateco Hot Sauce into the cup of milk and add the beaten egg. Mix well.
2. In a large mixing bowl, add the cornmeal mix, creamed corn, peppers and mix gently to combine.
3. Add your milk mixture to the mixing bowl and fold to incorporate all the dry ingredients.
4. Fold in your cheddar, being careful not to overmix the batter at this stage.
5. Lastly, fold in your melted butter.
6. Preheat your waffle maker and coat it lightly with a non-stick cooking spray.
7. Add your batter to the waffle maker and cook for 4-6 minutes (depending on the size of your waffle iron. Belgian-style waffles may take the whole 6 minutes)
8. Serve as a side dish, cut into sticks, or pile some delicious BBQ on top and serve as an entrée. However you serve this—it will be a winner!
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Budget-Friendly Savory Cornmeal Waffles and Fried Eggs
Breakfast-for-dinner goes savory in this update from Danielle Kartes, author of the blog and cookbook 'Rustic Joyful Food.'
For more follow the hashtag #RachaelRayShow
BEST BRUNCH IDEA! Savory Waffles topped with Chili and Avocado #Shorts
✨As much as I LOOVEEEE sweet sweet liege waffle, this was a great savory waffle!!! I enjoyed this soo much, it's so filling with the chili and I wish I topped mine with more mozzarella cheese hehe!
I barely even finished the whole one hahah. This was perfect, packed with protein too!
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Vegan Cornmeal Waffles
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Cornmeal, oats, and whole wheat flour. These waffles are healthy and super yummy.
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Chili Cornbread Recipe - Chili Cornbread Casserole
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Ingredients
for the chili:
1 lb lean ground beef
2 Tbsp of cooking oil (corn, canola or vegetable oil)
1 medium yellow onion, diced
1 small bell pepper, diced
2 cloves of garlic, minced
3 Tbsp tomato paste
1 tsp of salt, or to taste
black pepper, to taste
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 14 oz can crushed tomatoes
1 cup of beef broth
1 15 oz can of bean of choice, drained
for the cornbread
1 cup yellow cornmeal
1 cup all purpose flour
1 Tbsp baking powder
1/2 tsp of salt
1/3 cup white sugar
2 eggs
1-1/2 cups of milk
8 Tbsp of butter, melted
Instructions:
1. Preheat the oven to 375 F
2. In a 10 inch cast iron skillet or an ovenproof pan with high sides, heat the oil over medium-high heat. Add onion and pepper and sauté for 3 minutes or until veggies are softened. Add ground beef, breaking up the meat with a wooden spoon stirring until the meat is brown, about 5-8 minutes.
3. Drain off any excess fat if needed. Stir in the garlic and cook or about 1 minute. Stir in tomato paste and mix until well blended. Stir in chili powder, cumin, garlic powder, onion powder, salt, pepper and dried oregano. Add crushed tomatoes, beef broth and beans, and mix everything well. Lower heat to medium and simmer for 10 minutes.
4. In the meantime, make the cornbread. In a medium sized bowl, add cornmeal, flour, salt, baking powder and sugar, whisk together. Whisk in the eggs, flour and melted butter. Do not over-mix.
NOTE: You can use store bought cornbread mix instead and follow the package instructions.
5. Pour the cornbread batter over the chili and bake for 35 to 40 minutes.
NOTE: You can transfer the chili to a baking dish instead of baking it in the skillet
6. Remove from the oven once is baked, allow to to sit for 10 minutes in the counter before serving.