It’s Waffle Wednesday — I just couldn’t wait for our weekend brunch. You’re not going to believe how crusty, crunch and crave-worthy these Green Chile Cornbread Waffles are. The cornmeal and cheese creates an extra crispy outer texture, yet they are still delicate and tender inside. The green chiles add a mild twang, yet not too spicy for the kids. I’d be very happy eating these waffles alone – but when I tried a drizzle of honey on top, the sweet-savory combo was a must-do-this again experience.
Of course, you can top these Green Chile Cornbread Waffles with anything that you like! For my friends at the Texas Beef Council, I created a southwestern-inspired sloppy job topping – ooh boy, with crispy nooks and crannies, these waffles become the perfect vehicle for delivering a hearty meal with out sogginess. Check out the full recipe here —- > BeefLovingTexans.com.
An egg, anyway you’d like, also makes the perfect topping along with a little salsa! These savory waffles heat up really nicely in the toaster and you can make a big batch to stash in the freezer. Enjoy!
Note: I use fire-roasted Hatch green chiles that I stock up when in season (August) and store in my freezer. I also use the Hatch Green Chile Store as a shopping resource to satisfy my love for these amazing peppers. In a pinch, canned diced green chiles will also work . . . or even jalapenos if you’d like a little more heat.
What is your favorite topping for waffles? Have you ever made or eaten a savory waffle?
- 1 1/2 cup milk of choice
- 1 teaspoons apple cider vinegar
- 1/4 cup olive oil
- 1 large egg
- 3/4 cup all-purpose flour
- 1 1/4 cup yellow cornmeal
- 1 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup diced, roasted green chiles or 2 4-oz cans, drained
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Add milk and vinegar to large bowl and let sit for 5 minutes. After 5 minutes, whisk in egg and oil.
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In separate bowl, mix together dry ingredients including flour, corn meal, baking powder, baking soda, garlic powder and salt.
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Stir dry ingredients into wet ingredients a bit at a time. To finish batter, gently stir in cheese and green chiles.
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Make waffles using 2/3 cup batter according to waffle iron manufacturer’s directions. Makes about 6 large waffles.
SO fantastic. I have a crazy pancake recipe coming on Friday that I think will surprise a lot of people, but I am more of a crazy french toast topper person myself. Also, drunken french toast. Amazing.
Oooh, I am in suspense!!!!
Yes please! I love the sweet flavor of corn mixed with the savory spice of green chile! Breakfast at all hours of the day right here.
A couple years ago I did banana muffins with green chile — sounds weird, but strangely good, and actually won me bragging rights as Hatch Chile Queen at a cookoff 😉
These look amazing! Do you think they’d true out well as pancakes? I don’t have a waffle maker.
I would think so, let me know!!
Any suggestions on a gluten-free version?
And is Almond milk acceptable for the milk?
Thanks!!
Yes, almond milk will work. As for suggestions for gluten free- I’d use a GF yellow cornmeal and then experiment with one of the GF baking blends . . . or maybe GF oat flour
This recipe looks like something I would love! I wonder what gf flour would work best for substituting without changing the texture or flavor?
I haven’t tried to make these GF yet, but I’m thinking just swap in a GF baking blend like King Arthur or Bob’s Red Mill blends pre-made mixes
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Could I use blue cornmeal in this?
Ooops, so sorry this comment slipped by me. Yes, I think blue cornmeal would work just fine.
Could I use blue cornmeal in these?
I’ve never tried it . . but I think it should work!