Chili and Cornbread Waffle Stacks

• buttermilk↗0.75 cup
• whole wheat flour↗0.33333333333333 cup
• all purpose flour↗0.33333333333333 cup
• cornmeal↗0.33333333333333 cup
• baking powder↗0.75 teaspoon
• baking soda↗0.25 teaspoon
• sugar↗2 tablespoon
• salt↗0.25 teaspoon
• egg, beaten↗1
• oil1 tablespoon
• leftover chili (I used posole)2
• eggs↗4

Step-by-step instructions

1. 1

   Mix flours, cornmeal, baking soda, baking powder, sugar and salt in a mixing bowl . Add egg, buttermilk, and oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.

2. 2

   Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.

3. 3

   Warm up chili on the stovetop. While chili is heating up, place a frying pan over medium heat. Crack 1-2 eggs at a time into the pan (depending on the size of your pan), keeping them separate. Allow to fry for 3-4 minutes or until the surface of the egg whites are cooked through. The middle should still be runny. I didn’t flip my eggs because they were cooked through already and I didn’t want to break the yolks, but you could flip and cook on the other side if you’re good at frying eggs. 🙂

4. 4

   Stack waffles on a plate and top with a scoop of chili and a fried egg.