Cornbread Waffles: An Easy Side for Chili & Soup
Sometimes the simplest ideas become the ones you make again and again. These Cornbread Waffles take an ordinary box of cornbread mix and turn it into a warm, crisp side that’s especially good with chili, soup, or stew.
Instead of baking the cornbread in a pan or muffin tin, I spoon the batter right into a hot waffle iron. You get those wonderful golden edges and little pockets that are perfect alongside a hearty bowl of supper.
For this week’s Welcome Home Wednesday, I served them with John’s Chili, shredded cheese, and sour cream. It’s an easy way to make a familiar meal feel just a little more special—and there’s no extra fuss involved.
Golden Cornbread Waffles served warm alongside John’s Chili — an easy, cozy combination for a fall supper.
Print the Recipe
Keep this one handy! Click the recipe card above to open a printable copy of our Cornbread Waffles recipe.
Make It a Cozy Supper
Serve these Cornbread Waffles alongside a warm bowl of John’s Chili for an easy, hearty supper.
Get John’s Chili recipe
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A few of the ingredients and kitchen favorites I use to make this recipe.
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PANTRY FAVORITES
Krusteaz Honey Cornbread & Muffin Mix
Vegetable Oil
Olive Oil Cooking Spray
FROM MY KITCHEN
Waffle Maker
Mixing Bowl
Whisk or Mixing Spoon
Batter Scoop
