I’m not sure if it’s because I grew up in Texas, but cornbread has always been a staple in my life. It goes with chili and chicken fried steak, and it even tastes good on its own. But have you tried putting bacon in your cornbread? Oh boy, does that take this dish to the next level! And what about Chili? Now we’re talking about the perfect breakfast food. This recipe is amazing for those cold winter mornings when you need something warm to start your day off right.
But first, let me tell you about the flavors you’re going to experience in this dish. You’ll get the savory bacon and chili flavor mixed with a little sweetness from the cornbread, all on top of your favorite breakfast food: waffles!
Each ingredient in this dish adds a little bit of something special. The bacon will add saltiness, the cornbread will give you some sweetness and the chili powder just adds that perfect amount of spice to make it all come together in one delicious bite.
To make this delicious plate, you’ll need the following ingredients:
- Bacon (approximately eight strips)
- Cornbread mix, gluten free or not
- Chili powder
- Milk and butter for the waffles
- Then you’ll need cooking utensils like a pan to cook your bacon on, a bowl to stir together all of your ingredients in, a baking dish so that you can bake it up before adding the final touches. You’ll also want some plates if eating out of bowls doesn’t sound good right now! And finally: syrup! Choose whichever kind floats your boat most but I recommend either maple or blueberry flavors. They add depth without being overpowering while still complementing this meal wonderfully.
##How to make this recipe:
Please follow these steps:
Step one: Bake the cornbread and bacon in a baking dish.
Step two: In another bowl, mix together eggs, milk, chili powder, butter and any other seasonings you might like (salt or pepper to taste)
Step three: Pour this mixture over your cornbread/bacon until it’s just about all covered. Bake for 25-30 minutes at 350 degrees Fahrenheit until golden brown on top but not overcooked throughout!
Step four: Serve with syrup of choice and enjoy! You can also add fresh cilantro if desired. Due to its citrusy flavor that pairs well with sweet things as well as meat dishes such as fajitas or roasted pork chops – I highly recommend adding some pico de gallo on top to really bring out all those flavors.
What make a good cornbread?
For a good cornbread, the recipe usually begins with basic ingredients: flour, salt, baking powder and butter. Other additions like sugar or eggs depend on what your family prefers. Baking powder is needed for leavening–it’s an acidic substance that reacts with heat to produce gas bubbles in the batter which make it expand as it bakes. The two most popular types of cornmeal are yellow (either stone-ground or white) and blue (dried kernels ground from genetically modified corn). For this recipe I have chosen to use both because they bring different flavors and textures together!
The first step was to place my cast iron skillet into a 350 degree oven until it reached temperature. Next you will need some bacon, or any type of meat you prefer. I chose to use bacon because it is not only delicious, but also adds a lot of flavor! Cook the bacon in your skillet until crispy and cut into small pieces while still hot. In another bowl whisk together flour, sugar, baking powder, salt and cornmeal (whichever type you choose) with one egg and mix well so that there are no lumps. For this recipe I have used stone-ground yellow as my primary cornmeal–and blue for both secondary coloring and extra texture!
I then took some frozen waffle batter from our freezer which had been made earlier in the day by cooking down canned black beans with onions and garlic before adding cumin, chili pepper flakes, thyme, oregano and red pepper flakes.
Add the cooked bacon to the waffle batter–then pour into a hot preheated (medium) cast-iron skillet or electric waffle maker or griddle set at 350 degrees Fahrenheit. Cook for about five minutes before turning over with spatula to cook other side until golden brown. Serve warm with whipped cream cheese on top!
Some Tips: When using a shortening type of oil such as butter, vegetable oil or lard always use solid fats in liquid form so that they don’t burn prematurely during cooking process. Remember too not to overcrowd your pan because this will cause them all to stick together which will eventually result in soggy cornbread shaped pancakes rather than delicious waffles.