Sometimes playing with your food is just the right thing to do. As it turns out, making cornbread into the shape of waffles is a fun and interesting way to serve your cornbread. Especially when it comes to serving it with chili or a hearty bean soup!

And when I say these waffles are merely cornbread, I do mean it! I got a new waffle iron this past week and I decided to test it out with some waffle recipes that aren’t traditional waffles. With some chili stocked away in the freezer, I thought it would be fun to make some cornbread waffles to go with it. Sounds good, right?

I lightened these cornbread waffles up by using an unsweetened almond milk in place of regular milk. But, honestly, that’s really the only change that I made here. Of course, I topped mine off with some of my homemade chili, shredded cheese and some greek yogurt. But, really these waffles would be great paired with a bean, soup, or even a stew.

They hold together really well for dipping and dunking.

Step-by-Step Photos: