Chili and Cornbread Waffle Stacks
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 4 eggs
- 1 egg, beaten
- 2 tablespoons sugar
- 1 tablespoon oil
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/3 up whole wheat flour
- 1/3 up all purpose flour
- 1/3 up cornmeal
- 2-3 cups leftover chili (i used posole)
- Carbohydrate 8.89753791798232 g
- Cholesterol 84.3831250010987 mg
- Fat 27.7180171109644 g
- Fiber 0.00110416666666667 g
- Protein 7.58697500090914 g
- Saturated Fat 10.3836958370302 g
- Serving Size 1 1 Serving (227g)
- Sodium 2034.1693369007 mg
- Sugar 8.89643375131565 g
- Trans Fat 1.71949458466011 g
- Calories 310 calories
Mix flours, cornmeal, baking soda, baking powder, sugar and salt in a mixing bowl. Add egg, buttermilk, and oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.Warm up chili on the stovetop. While chili is heating up, place a frying pan over medium heat. Crack 1-2 eggs at a time into the pan (depending on the size of your pan), keeping them separate. Allow to fry for 3-4 minutes or until the surface of the egg whites are cooked through. The middle should still be runny. I didn't flip my eggs because they were cooked through already and I didn't want to break the yolks, but you could flip and cook on the other side if you're good at frying eggs. :)Stack waffles on a plate and top with a scoop of chili and a fried egg.
