Wednesday, July 24, 2013

Cornbread Chili Stack Recipe

In the summer I try to think of as many "no oven required" recipes as possible.  This summer seems to be especially hot.  This idea I saw on Pinterest but I knew it would be perfect for my Honeyville products I had in my pantry.  Instead of baking the cornbread the traditional oven method way I used my waffle iron!  This meal was quick and easy and most importantly super delicious!

Ingredients:
1 box Honeyville Cornbread and Muffin Mix (Sold at the retail stores, but any Cornbread mix will do)
1 cup prepared Honeyville Milk Alternative
2 Tbs. Honeyville Powdered Whole Eggs
1/4 cup Water
Chili (I used the can kind because I needed something quick but feel free to make your own)
Honeyville Freeze Dried Cheddar Cheese
Honey
Lettuce
Tomatoes
Sour Cream

Directions:
Make the cornbread batter by adding the cornbread mix, milk, egg powder and water in a bowl (with a spout if available).


Mix until moistened, making sure to break up any large clumps.


Grease waffle iron.  Once the waffle iron is hot and ready add batter.


Cook until done.


And because I am pretty sure it is an unspoken rule that all cornbread must be topped with honey, go ahead a do a little drizzle of honey on top.


Add your hot chili on top of cornbread waffle.


Sprinkle with re-hydrated freeze dried cheese.


Now add your veggies (lettuce and lots of tomatoes for me!) and a dollop of sour cream.


I loved this meal.  It was delicious and cooking and clean up was a snap!  Perfect for those busy nights. 

Happy Eating!

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