I enjoyed using my waffle iron so much last weekend that I decided to make some savory waffles. I found this recipe in my new Southern Living 2010 Annual Recipes book, and I immediately thought to pair the cornbread waffles with our favorite chili.
This was fun and made for a quick week night meal. The chili cooked in the crockpot all day, and all I had to do was make the waffles when I got home. Dinner was on the table in less than 30 minutes. These waffles were equally also good with just some butter (or even syrup) slathered on them.
Cheddar Cornbread Waffles
1 cup all-purpose flour
1 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups shredded sharp Cheddar cheese
3 large eggs
1 cup buttermilk
1 cup club soda
1/3 cup canola oil
Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
Spray waffle iron with cooking spray. Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.
Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.
Makes 16 - 4" waffles