Cornbread Waffles with Chili & Fixins’

I used to be so commemorated that the parents at Martha White have asked me to be a decide once more at this years’ Cornbread cook dinner-Off. it's miles virtually an honor to see domestic chefs creating the most mouth-watering cornbread dishes imaginable! And this 12 months, there is a fun twist.

Preceding years’ winners are coming back to make their prevailing dishes yet again to see whose dish reigns excellent over all of them. however allow’s be honest, they're all dadgum appropriate so it’s going to be a hard activity for the judges. i am searching forward to some top eats and cheering on all my fellow home cooks!

INGREDIENTS:

• 2 packets Martha White Mexican Style Cornbread Mix
• 1 1/3 cups milk
• 2 eggs
• 2 (30 oz) cans chili
• Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese

INSTRUCTIONS:

1. Preheat your waffle iron to a medium-high setting.
2. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.)
3. Also at this point you will want to start heating up your chili.
4. Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through.
5. In a medium bowl, combine both packs of cornbread mix with eggs and milk.
6. Stir well until combined.
7. Once your waffle iron is heated, spray with nonstick spray.
8. Pour one cup of cornbread mix onto waffle iron.
9. Depending on your type of waffle iron, the light will come on or it will beep when ready.
10. Once they are all cooked up, it’s time for toppings!
11. Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese.

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