Yep. You read that right…. cheddar cornbread waffles. I just earned some serious cool points with my kids. We usually have grilled cheese sandwiches with our tomato soup, but I did not feel like eating bread at dinner tonight. The look on their faces when I put the waffles in front of them was priceless.
I have made cornbread waffles before, but I did not put cheddar cheese in them. Let me tell you… the cheddar is where its at. It is storming here from Hurricane Michael ( we are fine… just lots of rain) so it was definitely appropriate to have soup. Serve these with chili, soup, gumbo, beans, etc. There are plenty of possibilities! Let’s get to it.
Cheddar Cornbread Waffles
You will need:
- 2 boxes of Jiffy cornbread mix prepared as it is on the box (if you don’t like Jiffy, feel free to use your preferred brand)
- 1 cup of cheddar cheese
- non-stick spray
Set your waffle iron to a med-high setting. If your waffle iron doesn’t have changeable temperature settings, it’s not that big of a deal. I advise you not to stray too far from it while the waffles are cooking.
Spray the waffle iron with non-stick spray. Ladle on a generous scoop of the cornbread mix (about 1/2 cup). Don’t fill the waffle iron to the border or the mix will spill out of the sides once it starts to cook. Close the waffle iron and let it cook for 5 minutes. The waffle will be golden brown (slightly darker in the middle). Gently lift it off of the waffle iron and set it to the side. Repeat until all of the waffle mix is gone.
These are awesome. They are also freezer friendly and can be reheated in the toaster.
I hope you love this recipe! My kids enjoyed it and now think I am extra cool…. something us parents can appreciate at the end of the day.
Lots of love and many blessings,
Chelsea
Hail Mary, full of grace, the Lord is with thee.
Blessed art thou among women, and blessed is the fruit of thy womb, Jesus.
Holy Mary, mother of God, pray for us sinners, now and at the hour of our death.
Amen
The Catholic Kitchen 