Corn and Green Chili Waffles

40 min.
4 Servings
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Check out the savory side of a classic breakfast item with this corn waffle recipe full of green chilis and topped with cheese sauce for spicy, savory waffles you’ll want again and again.


  • ½ bunch cilantro
  • 2 tsp. Heinz® distilled white vinegar
  • 1 cup Giant Eagle all-purpose flour
  • 1 cup Bob’s Red Mill® cornmeal
  • ½ tsp. Arm & Hammer® baking soda
  • 2 tsp. RumfordⓊ baking powder
  • 2 cups Dean’s® cultured buttermilk
  • 10 large Giant Eagle eggs, divided
  • 1 can (4.25 oz.) Chi Chi’s® diced fiesta green chilies
  • 1 cup Birdseye® frozen corn
  • 1 tsp. kosher salt
  • 2 tsp. Giant Eagle granulated sugar
  • ¼ cup Market District extra virgin olive oil
  • 1 cup Giant Eagle half & half creamer
  • 1 Tbsp. Argo® 100% cornstarch
  • 1 cup Giant Eagle shredded Colby Jack cheese
  • ½ tsp. McCormick® chile powder


  Prep Time: 10 min. • Cook Time: 30 min.

Preheat your waffle iron. Roughly chop the cilantro. Bring a pot of water to a boil with the white vinegar.

In a medium mixing bowl, combine the flour, cornmeal, baking soda and baking powder. Whisk well to combine. In separate bowl combine buttermilk, 2 eggs, green chilis, corn, salt, sugar and olive oil. Combine wet and dry and whisk to combine.

Once waffle iron is heated, spoon in the batter and cook according to your waffle iron’s instructions.

Lower the boiling water to a simmer. With a spoon create a whirlpool effect in the water and crack the eggs, cooking 2-3 at time. Poach for 4-5 minutes, depending on how soft you like your yolk. Remove with a slotted spoon and reserve on a paper towel lined plate.

Whisk together half and half and cornstarch in small pot. Bring to a boil whisking constantly. Remove from heat and whisk in cheese until smooth.

Serve the waffles with a poached egg on top, the cheese sauce, a sprinkling of the chili powder and cilantro and enjoy!

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