Okay, I know I said I was going to start out healthy this year, but these sounded too good not to try. Found this recipe in one of my new vintage cookbooks. From the McCall's Practically Cookless Cookbook (1965) chapter on Breads from Mixes, I bring you the following. I made some minor adjustment to the original recipe but feel to stick to the original or change up to suit your own tastes.
CORNMEAL WAFFLES WITH CHILI
1 pkg (12 oz) corn-muffin mix
1 egg
1 2/3 cups milk
1/4 cup salad oil i.e., veggie oil
1. Pre-heat waffle iron as the manufacturer directs.
2. Pour corn-muffin mix into a bowl. Add egg, milk, and oil. I couldn't find a 12 oz pkg so used 1-1/2 boxes of Jiffy Corn Muffin Mix and that worked.
3. Beat, with rotary beater, until smooth. A whisk used very vigorously works too.
4. Bake in preheated, oiled waffle iron until golden brown. Serve topped with Chili con Carne, below.
Makes 5 large waffles.
CHILI CON CARNE
2 tablespoon butter or margarine
2 large onions, finely chopped I only used 1/2 large onion, chopped
1 clove garlic, finely chopped
1 lb ground beef
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cumin seed (optional) I used 1/2 tsp of ground cumin
1/8 teaspoon pepper
1 can (8 oz) tomato sauce
1/4 cup water
1. In hot butter in large skillet with tight-fitting cover, saute onion and garlic until tender -- about 5 minutes.
2. Add beef; cook, stirring, until meat loses its red color.
NOTES
The waffle batter will be super liquidy to begin with but just let it sit for a minute or two and it will thicken up.
I set the waffle iron on medium crunchy and they were not super dry and crunchy like regular waffles but had some moisture in them. You can try to cook them a little longer, but just make sure not to burn them.
This was the chili recipe that came with the waffle recipe, but you could use your own favorite recipe with it as well.
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