Savory (Cornbread, Chorizo, Cheddar & Scallion) Waffles

Whisk flour, cornmeal, sugar, and baking powder. Add eggs and milk, stir until combined without over-mixing. Fold chorizo, cheddar, and scallions into cornbread batter.

Heat waffle maker to manufacturer’s recommendations, grease if necessary. Pour 1/4-1/3 cup into each section, close the cover and cook for 3-5 minutes until the edges are set. Cool on a wired rack.

Note: If you don’t have a waffle iron, you can easily make these into griddle cakes, or bake in a cornbread pan. If you are going to bake this in the oven, you’ll want the thicker batter so use just half the directed amount of milk.

Cornbread recipe adapted from, Better Home & Gardens New Cook Book (circa 1996).