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Cozy Cornbread Waffles with Chili: Easy 30-Minute Dinner

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Crispy cornbread waffles topped with hearty, spiced chili create a comforting and quick weeknight dinner that’s ready in just 30 minutes. This unexpected pairing delivers a satisfying crunch and warmth in every bite.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup buttermilk
  • 1/4 cup melted butter (unsalted)
  • 2 large eggs
  • 1/4 cup milk
  • 1 pound ground beef (80/20)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup beef broth
  • Sour cream or Greek yogurt (optional topping)
  • Shredded cheddar cheese (optional topping)
  • Fresh cilantro, chopped (optional topping)
  • Green onions, sliced (optional topping)
  • Pickled jalapeños (optional topping)

Instructions

  1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5-6 minutes). Drain excess fat if needed.
  2. Add the diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir and let spices toast for about 1 minute.
  4. Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Stir in kidney beans. Bring to a simmer, then reduce heat to low. Let simmer for 15-20 minutes while making waffles.
  5. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
  6. In a separate medium bowl, whisk buttermilk, melted butter, eggs, and milk until smooth.
  7. Pour wet ingredients into dry ingredients and stir until just combined (a few lumps are fine).
  8. Preheat waffle iron to medium-high heat. Lightly grease with cooking spray or melted butter.
  9. Pour about 1/2 cup batter onto the center of the waffle iron. Close lid and cook until golden brown and crispy (4-5 minutes). Transfer to a wire rack to keep crispy. Repeat with remaining batter.
  10. Place a warm cornbread waffle on a plate. Ladle chili over the top. Add desired toppings (sour cream, cheese, cilantro, green onions, jalapeños). Serve immediately.

Notes

For extra crispy waffles, keep them on a wire rack in a 200°F oven while making the rest. The chili can be made a day ahead for deeper flavor. To make buttermilk substitute, add 1 tablespoon lemon juice or vinegar to regular milk and let sit for 5 minutes.

Nutrition

Keywords: cornbread waffles, chili, easy dinner, 30-minute meal, comfort food, weeknight dinner

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