A mash-up of three Midwest classic comfort foods.
I grew up in the northwestern Indiana cornfields, eating three meals a day with my family. Both my parents cooked. While my father enjoyed experimenting with Indian, Chinese, and Middle Eastern flavors, my mother’s repertoire was very classic Midwest: tuna noodle casserole, potato soup, creamed beef on toast, waffles and sausage. And yes, that last item was definitely a dinner option; it used to be one of my favorites.
I left the Midwest years ago. Today, waffles and sausage for dinner is a distant memory, and I tend to take inspiration from global cuisine, exploring new flavors and ingredients such as sumac, tahini, and fish sauce in my recipes. But every so often I’ll start to crave those Midwestern comfort foods—and today’s Chili Cheese Corn Waffles are a mash-up of three such classics.
Crispy corn waffles, studded with green onion and oozing with cheddar, topped off with spicy chili beans and a dollop of sour cream. True comfort food at its best. The crunchy, slightly sweet waffle is the perfect backdrop to the thick, rich, chili sauce, while the sour cream adds the perfect finishing touch of tang. On a cold winter evening, there’s nothing more satisfying or delicious.
Most of us run from where we come from at least once, but most of us—if we’re honest—would admit that we eventually return, in big or small ways. While I’ll probably never return to the cornfields for good, I’m not ashamed to honor my roots. My mother wasn’t ashamed to whip up a batch of waffles and call it “supper,” and though I might choose chili beans over sausage and call it “dinner” instead, I have no problem following her example.
Did you REALLY think I was making these for breakfast?
Enjoy!
Chili Cheese Corn Waffles
(Serves 6)
For the chili:
2 tablespoons vegetable oil
½ onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Diamond Crystal kosher salt, divided
1 tablespoon tomato paste
1 (14.5-oz) can diced tomatoes
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (14.5-oz) can red kidney beans
For the waffles and assembly:
1 cup all-purpose flour (125 g)
1 cup cornmeal (125 g)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
1 cup shredded cheddar cheese
1 cup cooked corn kernels, fresh or thawed from frozen
¼ cup sliced green onion, plus extra for topping
2 large eggs
2 cups buttermilk
¼ cup butter, melted
Method
For the chili:
Heat oil in a large pan over medium heat. Add onion and ¼ teaspoon kosher salt and cook until softened, 3-4 minutes. Add garlic and stir until fragrant, 1 minute more. Stir in tomato paste and cook until darkened and fragrant, then add diced tomatoes, chili powder, cumin, oregano, remaining salt, and 1/2 cup water. Bring to a boil, reduce the heat, and simmer until a thick sauce, 10 minutes. Stir in beans and heat through, then remove from heat and cover while you prepare waffle batter.
For the waffles and assembly:
Preheat a waffle iron.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt until combined. Stir in shredded cheese, corn, and green onion until coated in the dry mix.
In a large bowl, whisk eggs until blended, then whisk in buttermilk and melted butter. Fold in dry ingredient mix just until incorporated.
Grease waffle iron with nonstick spray. Add batter to fill and cook until deep golden brown and crisp, 3-4 minutes.
Remove and serve immediately, topped with chili, sour cream, and more green onion.
Originally posted February 5, 2022.
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