Green Chile Cornbread Waffles
One lazy Sunday, while reminiscing over our trip to Europe, the hubs mentioned one of his favorite meals had been the cornbread waffles we had in London. I’d seen a similar dish on the menu at a local AZ brunch spot. That spot has since closed for good so I decided to see if I could make my own version.
I was out of cornmeal but I had the next best thing, a box of Jiffy cornbread mix. I keep it in my pantry for emergencies… Southern emergencies. This is primarily a savory dish so I looked around my fridge and pantry to get some inspiration.
We love spicy food and buy local roasted hatch chiles by the sack in early fall. We bag them in smaller portions and freeze them to use throughout the year. I had a few chiles defrosted, some salsa, cilantro, shredded cheese, and even some plain greek yogurt. So out of my kitchen these quick and easy savory waffles were born.
At the risk of sounding as bougie as Ina Garten, if you can’t find fresh peak season hatch chiles grown on a local farm and roasted en plein air by the family in a parking lot surrounded by the superstition mountains; a can of store bought green chiles is fine. Love you Ina! I really think any pepper would work great. I’ve used pickled jalapeños before and they were wonderful. If you use raw chiles I would sauté them first since they won’t have time to cook in the waffle maker.
This has quickly become one of our go to breakfast dishes on long weekends. I hope you’ll try it and let me know what you think.
How to Serve:
I’m sure you could top these waffles with butter and syrup for a salty sweet version; but we usually top ours with a dollop of plain greek yogurt, some hot sauce, and cilantro. The hubs loves his with honey and hot sauce! The honey is a roll over from the waffles we had in London and it works great with this version. Improvise and use what you have on hand. Comment below with your favorite toppings!
What the Husband thinks:
Missing the Meat Rating 4 out of 5 stars!
This is one of my favorite things Leah makes me for breakfast. It sounds like a southwest thing, but we actually first tried something very similar in London of all places. These waffles are so good that it’s now a part of her wifely duties to make them for me frequently. I give it four out of five stars because, of course, waffles are better with bacon am I right? But this recipe is awesome, definitely try it!
Green Chile Cornbread WafflesCourse: Brunchfest, Meatless Monday’s, UncategorizedCuisine: vegetarian, vegan, southwestDifficulty: Easy
Savory hatch chile waffles are perfect for a lazy Sunday breakfast. Top with your favorite hot sauce for extra spice, a dollop of plain greek yogurt, and fresh cilantro!
1 box Jiffy cornbread mix
½ cup milk or unsweetened non dairy milk
½ cup shredded cheese (optional)
3 chopped hatch chiles (or one 4oz can of chopped green chiles)
plain greek yogurt or sour cream
hot sauce (your favorite)
pico de gallo
- Heat your waffle maker
- Mix all ingredients in a bowl (Jiffy mix, milk, egg, cheese, and chiles)
- Stir until combined
- Spray waffle maker with nonstick cooking spray
- Pour batter into waffle maker and close it up
- Trust the waffle maker (you know it’s right but you second guess it every time) don’t open until the green light comes on or it beeps
- Once ready carefully remove the waffles
- Serve with any of the above topping suggestions, or try your own, and enjoy!
- This makes 4 large waffles using my standard waffle maker. Depending on the type your’s may make less or more.
- I usually use almond milk or skim milk. I’m not sure how coconut milk would work. If you have any leftover buttermilk it would probably be amazing!