Chili Cornbread Squares

Chili Cornbread Squares
Servings: 4 Yield: 8 waffles Prep 20 mins Start to Finish 1 hr


For the waffles:
  • 1 1/4 cups yellow cornmeal
  • 3/4 cup flour
  • 2 tablespoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup canola oil
  • 2 tablespoons tomato paste
  • 1 cup kidney beans, rinsed and drained
  • 1 cup grated cheddar, plus more for serving
  • 1 small red bell pepper, diced
  • 1 cup frozen corn
  • 1 jalapeno pepper, seeded and minced (optional)
  • 4 scallions, thinly sliced, for serving
For the avocado cream:
  • 2/3 cup low-fat sour cream
  • Half an avocado
  • Juice of half a lime

Make It

1. In a large bowl, stir together the first six ingredients for the waffles. In a separate bowl, whisk together the next four ingredients. Combine the mixtures and stir until well blended. Fold in the remaining ingredients.

2. Coat a waffle iron with cooking spray and heat it according to the manufacturer's instructions. Ladle on 1/2 cup batter (the amount may vary depending on the size of your iron). Cook until golden brown, about 5 minutes. Repeat with the remaining batter.

3. Whisk together the ingredients for the avocado cream until smooth. Serve the waffles with small bowls of the cream, sliced scallions, and grated cheese for topping.