Scale

For the cornbread waffles:

1 cup cornmeal

1 cup all-purpose flour

1 tbsp sugar

1 tbsp baking powder

½ tsp salt

1 cup milk

2 eggs

¼ cup melted butter

1 cup shredded cheddar cheese

1–2 jalapeños, finely chopped

Toppings:

1 ½ cups chili (homemade or canned)

1 cup shredded cheese (cheddar or Mexican blend)

Sliced jalapeños

Sour cream

Chopped scallions

Optional: hot sauce, avocado, or pickled onions

Preheat waffle iron. Mix dry ingredients in one bowl and wet ingredients in another. Combine, then fold in cheese and jalapeños.

Pour batter into waffle iron and cook until golden and crisp. Let cool slightly, then tear or cut into chip-sized pieces.

Arrange waffle pieces on a baking sheet. Top with warm chili and shredded cheese.

Broil for 2–3 minutes until cheese melts.

Top with sour cream, scallions, jalapeños, and any extras you love. Serve immediately!