Cornmeal waffle smothered in chili, cheese, sour cream, lettuce and fresh tomatoes.

Cornmeal waffle smothered in chili, cheese, sour cream, lettuce and fresh tomatoes.

My mom treated us to this delicious food storage recipe that I definitely think is a keeper.   The cornmeal batter is spiced up with mild green chiles and cooked in a waffle iron.  Then the waffles are topped with chili, cheese, sour cream, lettuce and tomato.  I think this is a great way to use cornmeal from food storage.  Next time, I’m going to try omitting the green chiles and topping the cornmeal waffles with a creamy chicken sauce.


1 3/4 c. cornmeal

3/4 c. all-purpose flour (can use wheat, if desired)

1 Tbsp. baking powder

1 tsp. salt

1 Tbsp. sugar

1 egg

1 1/2 c. milk

1 c. cream style corn

1 (4 oz.) can chopped mild green chile peppers, undrained

1/4 c. butter or margarine, melted

In a medium bowl, combine cornmeal, flour, baking powder, salt and sugar.  In another bowl combine remaining ingredients. Stir two mixtures together just until blended.

Heat a waffle iron and grease or spray waffle plates well (and repeatedly between waffles). Cook waffles until crisp. Then top as desired.  Makes about 12-14 4-inch waffles.

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5 Comments to “Cornmeal Waffles”

  1. Bellen says:

    That sounds wonderful. I don’t like the cornmeal I got in a #10 can because it’s so fine, great way to use it up. I can also see using the waffles with other toppings. Thanks

  2. Tammy says:

    Hmm…not only can I use my cornmeal, but all those cans of creamed corn I bought accidentally (thinking they were whole kernals – and no one around here is excited about creamed corn).

  3. Tauna says:

    This looks like it would taste better than Navajo Tacos any day! Yum, we’ll be trying this one.

  4. Donna says:

    Welcome to the foodieblogroll!

  5. Shelley says:

    These are great!I left out the green chiles. We topped them with
    chili and ate them plain with butter and syrup. A nice change from traditional navajo tacos and regular waffles.

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