When we first moved to St. Louis, there was a night that dinner time rolled around and we were clueless at what to make. As it got later, our hunger increased, and we had to eat before the hangry-ness came out!
We grabbed a box of JIFFY Muffin Mix and some andouille sausage from the freezer and of course added some cheese! While it was such a simple meal, it filled our hungry bellies and warmed our souls.
This instance happened again more recently. It was hot and we were hungry. Again, we grabbed a box of JIFFY and this time wrote things down so we could share this easy and delicious recipe with you, so that when those dinner time troubles strike, you have a solution.
The sausage and cornbread combination is so nostalgic and heartwarming. I finally put two and two together and realized, "It's like a Corn Dog!". No wonder it was so familiar but tasty. So if you don't want to use the long name of Sausage & Jalapeño Cornbread Waffles.. phew. Call it Corn Dog Waffles!
SAUSAGE & JALAPEÑO CORNBREAD WAFFLES
makes about 4 waffles
INGREDIENTS:
1 box JIFFY Corn Muffin Mix
1/2 cup All-Purpose Flour or Whole Wheat Flour
1 Egg
3/4 cup Milk
1 Tbsp Vegetable Oil
1/4 tsp Tony's Creole Seasoning (or any cajun seasoning)
1/3 cup Cheddar Cheese
1/2 cup Shredded Zucchini
1/2 small Jalapeño, seeded and chopped
1/2 cup Sausage, cased and chopped into small pieces
Sour Cream for topping
INSTRUCTIONS:
Heat up a waffle iron.
In a medium bowl, whisk together corn muffin mix, flour, egg, milk, oil, and Tony's.
Mix in cheese, zucchini, jalapeño, and sausage.
Spray the waffle iron generously with cooking spray.
Pour enough batter into your waffle maker (it will depend on the size how much)
Cook according to waffle maker instructions, until golden brown.
Serve with sour cream on top and extra cheese if desired.
NOTES:
Feel free to change things up and add different veggies, meats, cheeses, etc.
Drizzle some hot honey on top for a sweet and spicy topping!
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