LITTLE ROCK — Chili is a Christmas Eve tradition in my married family (when I was growing up we always dined on pizza the night before Christmas). And one of my favorite ways toeat leftover chili is over cornbread waffles.
I must credit my former editor and mentor, Irene Wassell, for introducing me to cornbread waffles. The recipe is simple: take your favorite cornbread batter, add a little extra milk or buttermilk and cook it in a waffle iron. Round, Belgian-style waffle irons work best, but you can use a traditional square-waffleiron.
This version, adapted from the new cookbook Waffles by Dawn Yanagihara, calls for spicing things up a bit by adding chipotle en adobo, cheese and green onions to the batter.
The waffles are great as is, and even better topped with chili or pinto beans. You could even serve them as an accompaniment to luckbringing black-eyed peas.
Cornbread Waffles With Cheddar, Chipotle and Green Onion 1 cup all-purpose flour 1 cup yellow cornmeal1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup shredded sharp cheddar
cheese 2 eggs 1 3/4 cups buttermilk 1 tablespoon canned chipotle
in adobo, stems and seeds
removed 6 tablespoons butter, melted 2 green onions, thinly sliced Heat a waffle iron.
Whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda in a mixing bowl.
Add the cheese and toss to coat and incorporate, breaking up any clumps.
Whisk the eggs in a largeliquid measuring cup until blended, then whisk in the buttermilk and chipotle.
Gradually whisk in the butter.
Pour the liquid ingredients into the flour mixture, stirring gently until evenly moistened.
Use a rubber spatula to fold in the onions. The batter will be thick.
Coat the waffle iron with vegetable oil spray.
Pour a generous 1/2 cup of the batter into the center of the heated waffle iron.
Spread the batter with a heat-safe spatula to within 1/2 inch of the edges. Close and bake until deep golden brown.
Repeat to use all the batter.
Makes about 8 (6 1/2-inch) waffles.
Food, Pages 21 on 12/26/2012