I keep a digital notebook of ideas for recipes that I want to create or test. Some of them are mostly fleshed out with potential ingredients lists and instructions, and some are just a title that haven't progressed beyond the seed of an idea. While scanning my list I realized just how many of my ideas contain corn or cornmeal used in interesting ways. I haven't given much thought to just how much I love corn. Corn on the cob, creamed corn, grilled corn, corn salad, grits, polenta, cornbread (in ANY form), popcorn... anyone else feeling like this is a scene from Forrest Gump? Yeah, I love corn.
A couple of weeks ago I got it into my head to make some big, deep Belgian waffles using cornmeal. These are absolutely perfect. They have a coarse interior similar to cornbread but with the golden exterior of a waffle. They are what happens when cornbread and Belgian waffles have a baby.
Whenever I make a hearty weekend chili, I have to make a big ole cast iron skillet of Southern cornbread. So when I planned to make these waffles I knew I wanted to serve them with some kind of chili.
Because I wanted to serve the chili right on top of the waffles I had to be careful not to make it too soupy, so this hearty three-bean chili was born.
Top it off with your favorite chili toppings and you've got one seriously hearty meal. Enjoy!Print
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