A big pot of chili makes for some of the most useful leftovers anyone could ask for. I have to be careful not to eat beef chili leftovers for every meal. I poach eggs in chili for a big, fat, hearty lunch! This is an extra awesome way to enjoy chili using my Cornbread Waffle recipe. I make these waffles gluten-free but you can use regular flour as well. They have amazing texture and flavor and compliment chili like no cornbread I’ve ever tried! Not to mention you can freeze extra waffles and throw them in the toaster for last minute meals. Pretty great, no?

This chili is an easy, no-frills beauty. There’s a time and a place for fancy chilis, but for my go-to recipe I like to keep it simple. I like to incrementally add spices because I find that the spice level and flavor of my chili powder and cumin can vary GREATLY between varieties. This is especially true for chili powder. To give you an example, I used 3 teaspoons of my previous variety of chili powder in this recipe but the chili powder I have now I use 1/2-1 teaspoon. Big difference! You can always add more if you take it slow! In light of that, the recipe below lists the smallest amounts of spice I use for my most potent spices. Try it and add more based on your spices and tastes.


  • 2 pounds ground beef
  • 1 onion, chopped
  • 1 teaspoon smashed garlic or 3 cloves minced garlic
  • olive oil
  • 4 can fire roasted tomatoes
  • 3 red bell peppers, chopped
  • 1 can black beans, drained and rinsed
  • 1/2 teaspoon chili powder (add more incrementally to achieve desired level of heat)
  • 3 teaspoon cumin (may also add more incrementally)
  • 1 teaspoon smoked paprika
  • few shakes onion powder (optional)
  • few shakes garlic powder (optional)
  • salt and pepper
  • sour cream (optional)
  • cheddar, shredded
  • Cornbread Waffles, toasted if frozen

~ In a large pot, heat olive oil over medium heat and sauté onion and garlic until fragrant. Add beef, breaking the large chunks up with a spoon, and cook until browned.

~ Add the tomatoes, black beans and spices. Bring to a simmer and let cook for at least an hour but preferably longer. A long, slow simmer allows the flavors to meld and the meat to become more tender.

~ Top toasted cornbread waffles with a large spoonful of chili, cheddar and a dollop sour cream. Serve and ENJOY!!

OH MY GOSH you guys I just ate the best sandwich of my whole ding dang life after shooting this here beauty! Who loves waffles?! Who loves cornbread?! Eggs? Yup. Corn salsa? Maple syrup? I think you’re pickin’ up what I’m puttin’ down here. This cornbread waffle recipe is one of my most bangin’ recipes of all time. Pair it with the elements of this breakfast sandwich and there’s not a gourmet spot in town that can compete with this breakfast!

The waffles freeze beautifully too! I stack them up with a small square of parchment between each waffle and throw them in a freezer bag. A quick toast in the toaster and you can have an extra awesome breakfast any ol’ day of the week. I love it when tasty food is just on call, waiting in the wings to make a quick and incredible meal.

I make these with gluten-free flour and they turn out perfectly, but have no fear gluten-eaters of the world you can also use all purpose flour instead.

gluten-free cornbread waffle egg sandwich

*makes 10 regular square waffles (not belgian)


  • 1 cup cornmeal
  • 1 cup gluten-free all-purpose flour, I use Bob’s Red Mill (you can also use regular all-purpose flour)
  • 1/8 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup extra sharp cheddar cheese, shredded
  • ~4 ears corn, kernels cut from cob (~1 1/2 cups) OR 1 can sweet corn patted dry
  • olive oil, to sauté  corn
  • 1 jalapeño, seeded and diced
  • 1/4 cup green onions, sliced
  • 2 eggs, beaten
  • 1/4 cup olive oil
  • 1 cup whole milk

~ In a large skillet over medium heat, sauté the corn kernels in olive oil for a few minutes until just beginning to char slightly. Sprinkle corn with a little salt.

~ In a large bowl, mix the dry ingredient together thoroughly. Add cheddar, corn, jalapeño and green onions.

~ In another bowl, beat the eggs then whisk in oil and milk.

~ Pour wet mixture into the dry ingredients and stir until combined, taking care not to over mix the batter.

~ Scoop batter into a waffle iron. For my waffle iron, 1/3 heap cup batter cooks for 2 min 30 sec at level 3 1/2.

***Sandwich recipe below image…

gluten-free cornbread waffle egg sandwich


  • 2 cornbread waffles, toasted if frozen
  • 1 egg sunny side up
  • 2 strips crispy bacon
  • corn salsa
  • high quality maple syrup

~Crispy Bacon: lay bacon on parchment lined baking sheet. 400 degrees for 15-20 minutes depending on the thickness of your bacon. Remove from oven and let cool on a paper towel lined plate.

~ Sunny Egg: heat enough olive oil in a skillet to slightly more than coat the bottom of the pan. Crack egg into oil. If the oil spits and pops turn the heat down. As the whites begin to cook, spoon the hot oil over the whites to help them set. Once the whites are set, spoon the hot oil over the yolk until it sets slightly. Remove egg from pan and set briefly on a paper towel before layering onto the waffle.

~ Layer bacon and egg on a waffle. Top with corn salsa. You can drizzle the syrup on now or after you add the top waffle if you don’t mind making this sandwich a fork-and-knife situation!


Yes, I realize that title of this post is a mouthful (pun most definitely intended) but I couldn’t help but accurately describe the utter splendor of this dish! Wowza! You owe it to yourself to try this! It all started when my dear friends bought a house in a new neighborhood and we went out to dinner in their ‘hood to celebrate. I got a version of this recipe from the lovely farm to table restaurant we checked out and the memory of these flavors has haunted my tastebuds ever since. I even bought a waffle maker just to figure out this recipe!! Yep, it’s that brilliant. It’s a healthier, more gourmet spin on fried chicken and waffles.

YUMMMMM!!! Are these not the craziest cabernet purple mushrooms? I’ve made this with a different cabernet and didn’t get this super intense hue. Too fun!

*and now that I’m not pregnant I get to have it with a scotch. Mmmmmm:)

chicken and waffles, roasted chicken, mushrooms, potato waffle, recipe, dinner, food photographer, food photography, crystal cartierand for the love of a close-up…

chicken and waffles, roasted chicken, mushrooms, potato waffle, recipe, dinner, food photographer, food photography, crystal cartier

WAFFLES   makes 8 standard waffles

  •  4 Tablespoon butter, browned
  • 2 eggs, beaten
  • 1/4 cup sour cream
  • 1/4 cup 2% milk
  • 1/4 cup parmesan cheese, grated
  • 2 packed cups mashed potatoes
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

~ Cook the butter over medium low heat until it starts to brown and smell nutty and sweet. Transfer to a medium bowl.

~ In a small bowl, whisk together baking powder, baking soda, salt, pepper, and garlic powder.

~ Add eggs, sour cream, milk and cheese to the brown butter and whisk together. Add the dry ingredients to the wet and whisk together. Add the mashed potatoes and gently stir to combine. Do NOT over mix.

~ Heat a waffle iron to manufacturer recommended heat, this is level 3 ½ on my iron.

~ Plop about ¼ of batter in the center of each waffle area. Cook until golden on each side, this is 5 minutes with my waffle iron but may be different with different irons.

~ Pull waffles from iron and set on wire rack to prevent them from getting soggy.

~ Assemble roasted chicken and mushroom sauce on top OR eat them a la carte by topping with sour cream and chives.


  • 2 boneless chickens breasts, cut in half (across the width, not butterflied)
  • olive oil
  • 1 pound wild mushrooms (I used shitake and beech)
  • small bunch fresh thyme
  • 1/2 cup bold cabernet wine
  • 1/4 cup water
  • 2 Tablespoon butter
  • salt and pepper

~Preheat oven to 425 degrees

~ Season chicken with salt and pepper

~ Heat cast iron pan coated with olive oil

~ Sear chicken on each side until lifts easily off the pan (2-3 minutes per side at medium-high heat) then finish cooking in oven for 15 minutes. Remove chicken from pan and set aside

~ Return pan to stovetop, add mushrooms to same pan with chicken juices. Add the water and sauté for a minute or so then add thyme and wine and simmer until liquid is reduced by half.

~ Salt and pepper to taste

~ Turn off heat, add butter and stir until melted

~ On each plate, place two potato waffles and top with chicken and mushroom sauce.


Visit Us On FacebookVisit Us On LinkedinVisit Us On Google PlusCheck Our Feed