Cheddar cheese, sour cream, chopped green onions to garnish (optional)
Cook on low 6 to 7 hours or on high 3 to 4 hours. When you’re ready to eat, ladle your chili into either bowls or on top of cornbread waffles.
Garnish with your favorite toppings.
Shopping List (for the cornbread waffles)
1/4 cup chopped green onions
Heat your waffle iron so that it’s ready and waiting on you.
Prepare your cornbread batter per the box directions in a mixing bowl. Stir in your chopped green onions. Pour batter on to your hot waffle iron (I sprayed Pam on mine first) and close until cooked through.
This should be enough batter for 4 waffles.
You can totally mix and match this! Stir in some cheese, chopped red bell pepper, fresh corn kernels…go nuts! This is such a fun twist on a chili and cornbread dinner!