Ingredients:

  • 1 cup All-Purpose Flour
  • 1 cup Fine/Medium Cornmeal
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 ½ cups full-fat Buttermilk, room temperature
  • 2 large Eggs, lightly whisked
  • 6 tablespoons Unsalted Butter, melted and slightly cooled
  • 4 servings pre-made Chili (Beef, Turkey, or Vegan), heated
  • ½ cup grated Cheddar or Monterey Jack Cheese
  • 3 Spring Onions (Scallions), thinly sliced
  • Sour Cream or Crème Fraîche, for dolloping

Instructions:

  1. Preheat your waffle iron to the medium-high setting. Ensure it is fully hot before adding batter. Lightly brush the grids of the waffle iron with melted butter or cooking spray. Place the chili in a saucepan or microwave to heat through, ensuring it is piping hot just before the waffles finish cooking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Ensure the leavening agents are evenly distributed.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and eggs until just combined. Gently stream the slightly cooled melted butter into the buttermilk mixture while whisking slowly.
  4. Mix the Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together until just combined. Stop mixing immediately once most of the flour is hydrated; a lumpy batter is desired. Let the batter rest for 5 minutes.
  5. Cook the Waffles: Ladle the batter onto the center of the hot waffle iron, filling the grid about two-thirds full. Close the lid and cook for 4–5 minutes, or until the waffle is deep golden brown and the steam stops escaping.
  6. Hold Warm: Carefully remove the finished waffles. To keep them crisp while you cook the remaining batches, place them directly on a wire rack set over a baking sheet in a warm oven (around 200°F/95°C). Do not stack them.
  7. Assemble and Serve: Place two warm waffles on a plate. Spoon a generous serving of hot chili directly into the grid pockets. Top immediately with grated cheese, a dollop of sour cream, and a scattering of fresh spring onions. Serve straight away.