Cornbread Waffles With Chili

Cornbread Waffles With Chili Makes 4 waffles 1/2 cup mixed peppers (jalapeño and red bell peppers), sautéed (optional) 1/2 cup chopped onion, sautéed (optional) 1 1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup yellow cornmeal 1 3/4 cups buttermilk, at room temperature 2 large eggs 1/3 cup butter, melted 3 cups homemade chili or 2 cans of your favorite store-bought chili Optional Toppings: sour cream, cilantro, green onions, diced tomatoes, and/or shredded cheese Preheat the waffle maker. If using peppers and onions, in a skillet pan over medium heat, sauté the peppers and onions until translucent. Set aside. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt, and whisk to combine. Add the cornmeal, and whisk to combine. In a separate large mixing bowl, whisk together the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the flour mixture and mix until well-combined, but do not over-mix. Add the sautéed onions and peppers to the batter, and stir to evenly mix and disperse. If necessary, spray your waffle maker with non-stick cooking spray. Add the amount of batter to the waffle maker as recommended by the waffle maker’s manufacturer guidelines. Cook until the waffle is the desired color, and place in the oven to keep warm while you finish the remaining waffles. Serve warm and topped with chili, sour cream, cilantro, green onions, diced tomatoes, shredded cheese, and/or your other favorite savory and/or spicy toppings. Short Cut:,use a cornbread mix(jiffy my fav),add the onion and jalapeno,and go from there