Corn Bread (Crispy Cheddar Cornbread Waffles)

Crispy cheddar cornbread waffles topped with hot chunky chili, sour cream, extra cheese and cilantro.

Ingredients

1 1/2 cup	360 ml	all purpose flour
1 cup	240 ml	yellow cornmeal
2 tsp	10 ml	sugar
2 tsp	10 ml	baking powder
1 tsp	5 ml	baking soda
1 tsp	5 ml	salt
2 cup	480 ml	buttermilk
2		eggs
6 tbsp	90 ml	butter, melted
2 cup	480 ml	cheddar cheese, shredded
5 cup	1.2 l	chunky chili
—		sour cream (optional topping)
—		extra cheddar (optional topping)
—		cilantro (optional topping)

Whisk together the dry ingredients.
In a smaller bowl, whisk together the buttermilk and eggs.
Add the wet ingredients to the dry, folding together until just combined. Don't over mix - the batter should be shaggy, vs smooth.
Add in the melted butter, and cheese, folding together gently. Again - don't over mix!!
Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!)
Grease the waffle maker, then add around 3/4 cup of batter for large Belgian style waffles. Use 1/2 cup for the flatter, less deep waffle irons.
Cook until browned and crispy.
Top with hot chili, sour cream, extra cheese and a little cilantro.

Optional Toppings: sour cream, extra cheddar, cilantro.