Kids will love having breakfast for dinner when you top these maple cornbread waffles with your favorite chili, taco filling or sloppy joe recipe. They're also tasty smothered with butter with a touch of maple syrup! This recipe makes 4-5 Belgian waffles, 4"x4"
Pre-heat a waffle iron.
In a large bowl, whisk together your dry ingredients: 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt. For sweet cornbread, also add 1/4 cup sugar.
In another medium bowl, whisk together the wet ingredients: 1/3 cup melted butter, 3/4 cup milk, 1 egg, 1/4 cup maple syrup.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a smooth batter. If the consistency is too dry, add up to 1/4 cup more milk, a little bit at a time.
Pour the batter into your waffle iron, following manufacturer's directions for the amount of batter to add. Cook until the waffles are golden brown and crispy on the outside (usually 3-5 minutes, depending on youe waffle iron).
Serve with butter and maple syrup for breakfast, or add to your brunch menu with your favorite savory Southwestern toppings!