cornbread waffle

Your favorite chili needs a cornbread waffle! Here’s how to make this comfort meal

A cornbread waffle will be you new go to chili side.

There’s a new waffle bar in town, and it turns the chili and cornbread combo on it’s side!

Alex Daynes is serving it up in a revolutionary way with a chili-topped cornbread waffle.


Cornbread Waffles and Chili

PREP TIME 10 minutes
COOK TIME 5 minutes
TOTAL TIME 15 minutes 


  • 1 3/4 cups all-purpose flour 
  • 1 1/4 cups yellow cornmeal 
  • 1 Tablespoon baking powder 
  • 1 teaspoon granulated sugar 
  • 1 teaspoon salt 
  • 2 cups milk 
  • 3 Tablespoons vegetable oil 
  • 2 large eggs 
  • 5 cups (1 per serving) homemade chili 
  • Optional toppings* shredded cheese, sour cream, avocado, green onion. 


  1. Preheat waffle iron to medium heat. 
  2. In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt. 
  3. Add milk, oil, and eggs and stir until incorporated, but don’t over-mix. Leave it a little lumpy. 
  4. Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches. 
  5. Serve with chili over top and garnish with shredded cheese, sour cream, avocado and chopped green onion. 


Alex’s Favorite Chili

PREP TIME 5 minutes
COOK TIME 10 minutes
|TOTAL TIME 15 minutes 


  • 1 pound ground turkey 
  • 1 chopped onion 
  • 1 1/2 cups chicken broth 
  • 2 chopped bell peppers 
  • 1 can creamed corn 
  • 1 large can whole diced tomatoes 
  • 1 can kidney beans, rinse, rinsed & drained 
  • 1 can Ican Great Northern Beans, rinsed & drained 
  • 1 can no bean chili 
  • 1 can tomato paste 
  • 1 tablespoon chili powder 
  • 1 tablespoon oregano 
  • Salt & Pepper to taste 
  • Optional: Top with shredded cheese 


  1. Turn the Instant Pot to sauté. 
  2. Add the onions and cook for a few minutes. 
  3. Next, add ground turkey and cook until browned. 
  4. Chop bell peppers and add to pot. Turn the Instant Pot to off. Deglaze the plan with the chicken broth. 
  5. Next, add all the canned ingredients, creamed corn, diced tomatoes, kidney beans, great northern beans, no bean chili, and tomato paste. 
  6. Measure and add chili powder, oregano, and salt & pepper! Stir. 
  7. Lock the lid, set the valve to seal, and manually set the timer for 10 minutes. 
  8. When the timer sounds, quick release the pressure and serve. 


*Add additional veggies if you want! Cauliflower rice, yellow squash, and carrots would be delicious! 

*You can leave the Instant Pot on keep warm, which is the L 0:00 and will start counting up, for up to 8 hours! The pot will naturally release the pressure and keep the food warm until you are ready to eat it. 

* This recipe can also be cooking on the stove top. In a large pot, follow the instructions above until step 7. Instead, simply place the lid on and allow chili to simmer on low heat for 30 minutes to one hour. 

* This recipe can also be cooked in crock pot on low all day. Just brown the meat and cook the onions before adding them to the pot. 

Find more recipes and ideas from Alex on Instagram, @thealexdaynes, or on her website,  

Find Alex’s blog post and full notes here.

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