Ever since the new Belgian waffle maker arrived on my doorstep, I’ve been making all sorts of waffles. After a few weeks of breakfast-style waffles, I decided to branch out and make something that worked well for dinner…on those night when breakfast for dinner wasn’t quite right. Cornbread waffles are the first of the savory waffles I’ll share with you.
I chose to top these waffles with a super thick, chunky veggie chili. I’ll share that recipe later this week. I was inspired by a photo of a recipe shared in the Penzey’s spice catalog. I believe the recipe was titled, “Cornmeal waffle with Texas chili” or something similar. My version has just a hint of the sweetness customary to cornbread. And there’s no Texas (beef) in my chili, just a lot of veggies and smoky flavor. I hope you’ll check back later this week for the chili recipe!
I know I’ve mentioned savory several times in this post, but these waffles also have a sweet purpose. The leftover waffles are divine drizzled with a bit of honey. While I know not all of you will have leftover waffles, I had plenty of extras while testing and re-testing this recipe and found lots of tasty ways to eat them. While my favorite was definitely with veggie chili, drizzled with a touch of honey comes in second. I hope you’ll enjoy this as much as I do!
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