Southwest Cheddar Cornbread Waffles
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4
10 minutes
15 minutes
Crispy cornbread waffles filled with cheddar and savory Southwest seasoning, topped with eggs and avocado.
Ingredients
- 1 box (8.5 oz) corn muffin mix, such as Jiffy
- 1 large egg
- ⅓ cup milk
- ½ cup shredded cheddar cheese
- 1½ tsp Jack and the Bean Dip seasoning
- Nonstick cooking spray or a little oil for the waffle iron
- 4 fried eggs, Optional toppings
- 1 avocado, sliced, Optional toppings
- ¼ cup sour cream, Optional toppings
- Fresh cilantro, Optional toppings
Directions
Preheat your waffle iron according to the manufacturer's instructions.
In a medium bowl, combine the corn muffin mix, egg, and milk.
Add the shredded cheddar and Jack and the Bean Dip seasoning. Stir until just combined.
Allow the batter to rest for 3–5 minutes.
Lightly grease the waffle iron with cooking spray or oil.
Pour approximately ¼ of the batter into the waffle iron, adjusting the amount to fit your appliance.
Close the waffle iron and cook for 3–5 minutes, or until the waffle is golden brown, crisp, and cooked through.
Carefully remove the waffle and repeat with the remaining batter.
While the waffles cook, prepare the fried eggs and slice the avocado.
Top each waffle with a fried egg, avocado slices, sour cream, and fresh cilantro. Serve immediately.