Chili and Cornbread Waffle Stacks

Ingredients

• 1/4 cup buttermilk
• 1/3 cup whole wheat flour
• 1/3 cup all purpose flour
• 1/3 cup cornmeal
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• tablespoon ssugar
• 1/4 teaspoon salt
• egg, beaten
• tablespoon oil
• -3 cup sleftover chili (I used posole)
• eggs

Instructions

1. Mix flours, cornmeal, baking soda, baking powder, sugar and salt in a mixing bowl . Add egg, buttermilk, and oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.
2. Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.
3. Warm up chili on the stovetop.
4. While chili is heating up, place a frying pan over medium heat.
5. Crack 1 2 eggs at a time into the pan (depending on the size of your pan), keeping them separate.
6. Allow to fry for 3 4 minutes or until the surface of the egg whites are cooked through.
7. The middle should still be runny.
8. I didn’t flip my eggs because they were cooked through already and I didn’t want to break the yolks, but you could flip and cook on the other side if you’re good at frying eggs. 🙂
9. Stack waffles on a plate and top with a scoop of chili and a fried egg.